Mini Banana Muffins
February 2021
A recipe from our new book ‘The 30 Minute Diabetes Cookbook’.
It might seem incongruous to include a low-carb banana treat, especially when we have told you how many teaspoons of sugar one banana is the equivalent to, but the natural sweetness of the fruit is shared between 12 servings here, so the banana muffin can be back on the menu. We have omitted flour and sugar and used wholesome nuts, seeds and a carrot instead.
Ingredients - Serves 12
Makes 12 mini muffins
2 ripe bananas, weighing about 130g (4½oz) each (if not ripe add 3 bananas)
100g (3½oz) walnuts
75g (2½oz) carrot
50g (1¾oz) unsalted butter, softened, plus extra for greasing (optional)
2 medium eggs
1 heaped teaspoon baking powder
For the topping
2 teaspoons honey
180g (6oz) cream cheese
1 tablespoon vanilla extract
Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Use a silicone mini muffin mould or grease a metal mini muffin tray.
Mash the bananas in a mixing bowl with a fork and set aside.
Blitz the walnuts in a food processor until you have a combination of textures between small gravel and sand. Tip them into the bowl with the banana.
Coarsely grate the carrot in a food processor or by hand and add to the bowl with the remaining cake ingredients. Add the remaining cake ingredients including the banana and nuts and pulse until everything is just combined.
Pour this mixture into the muffin trays and bake for 12–15 minutes or a skewer comes out clean when inserted into the centre of the muffins. Leave to cool in the tin for 3 minutes before transferring to a rack to cool to room temperature.
Make the topping by mixing all the ingredients together. Serve on the side of the warm muffins. Enjoy straight away or leave to cool to room temperature, then chill in the fridge. The muffins will keep, chilled, for up to 3 days.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
