Mrs. Jackson Cooks

Life through food

Skinny banana & chocolate muffins

on March 4, 2013

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It’s been a while.  And a lot has happened.  I’ve been wanting to start this blog again, but not really sure how or where to start. But then I made these muffins and they’re so delicious, it just seemed perfect.  

The great thing about these muffins is the taste amazing, but they are very low fat and low calorie, so you can eat them and not worry about having to spend 3 hours in the  gym to make up for it.  They’re 139 calories each – less if you use sweetener instead of sugar, which I did but the calorie converter thing objected to.  But they don’t taste like they’re a low fat option at all.   I’ve tried these out on several people who came to a party and there was general approval all round.  

So here goes, something to cheer a Monday up, without expanding your waistline.  I found this recipe on another blog, which looks like a pretty cool blog to me.  You can be sure I’ll be reproducing more of her recipes.  http://sallysbakingaddiction.com/2012/11/11/skinny-chocolate-banana-fudge-muffins/ 

I changed it slightly, using half sugar and half sweetener and replacing the applesauce with low fat yoghurt.  But as you can see – no butter or oil is used.  I have now got myself some cup measurement thingys, so this recipe was pretty simple with them, but in case you don’t have them, I’ve converted it to grams for you.

Banana & chocolate muffins

  • 3 bananas, really mashed up.  The more ripe the bananas the better.
  • 65g granulated sugar
  • 65g sweetener (or double up the sugar)
  • 1 egg
  • 80ml low fat yoghurt
  • 60g plain flour
  • 60g wholemeal flour (or double up the plain flour)
  • 60g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 100g chocolate drops or pieces (I bashed up a bar of dark chocolate)
  • Sprinkles or more chocolate drops to go on top (optional)
  1. Heat the oven to 200 degrees celsius, and line a muffin tin with muffin cases
  2. Put the mashed banana in a bowl and beat it together with the sugar, sweetener, egg and yoghurt.  
  3. Add the dried ingredients to the banana mixture and mix quickly and sparingly.  Chuck in the chocolate drops and mix 1 more time.  
  4. Spoon the mixture into the muffin cases, filling all the way to the top.  Sprinkle more chocolate drops or sprinkles over the top of the muffins.  
  5. Bake in the oven for about 15-20 minutes, or until a skewer comes out clean from the middle of the muffins.
  6. Cool for a few minutes in a tin and then turn onto a wire rack to cool completely.  
  7. Enjoy with a lovely cup of tea, and feel that today has just got a little better.
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