- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 100g caster sugar
- 2 ripe bananas, mashed
- 50g low fat spread, melted
- 150g low fat plain yogurt
- 100ml skimmed milk
- 1 egg, beaten
- ½ can apricot halves in natural juice, drained and chopped
- 40g muesli
This recipe is perfect for using up any over-ripe bananas sitting in your fruit bowl. Put them to good use and turn them into these delicious breakfast muffins!
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Line a 12-hole muffin tin with 12 muffin cases. Sift the flour and bicarbonate of soda into a large mixing bowl then stir in the sugar. In a separate bowl, mix together the mashed bananas, melted low fat spread, yogurt, skimmed milk and egg.
Add the wet ingredients to the dry ingredients and stir with a spoon until just combined. Unlike with a regular cake mixture, this should look slightly lumpy, not smooth, and there may still be few small pockets of flour. Gently stir in the apricots. Make sure that you don’t over-mix the muffin batter or the finished muffins will be tough and chewy. Spoon the mixture into the muffin cases, filling each muffin case almost to the top. Sprinkle the tops of the muffins with the muesli then bake in the oven for 20 minutes or until the muffins are risen, golden brown and firm to the touch.
Cool in the tin for 5 minutes to allow the muffins to firm up slightly. Remove them and place on a wire rack to finish cooling.
This recipe is sponsored by Weight Watchers. It contains 4 ProPoints values per serving and 47 ProPoints values per recipe. The Weight Watchers program assigns every food a ProPoints value based on its protein, carbohydrate fat and fibre content. It takes into account how your body processes food and nudges you toward healthier options. Every member has an individualised daily allowance of ProPoints based on gender, age, weight and height. You can find out more about the Weight Watchers ProPoints plan at your local weight watchers class.