Low Fat Banana and Peanut Butter Muffins
Low fat banana peanut butter muffins. Delicious peanut butter with that sweet banana taste and a beautiful moist textured centre
Servings 12
Calories 184kcal
Equipment
Ingredients
Muffins
- 2 large ripe bananas mashed
- 200 g self-raising flour
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 50 ml sunflower oil
- 75 g light brown soft unrefined cane sugar.
- 2 eggs
- ½ teaspoon vanilla extract
- 8 tablespoon reduced fat peanut butter
Filling
- 12 teaspoon x ½ . reduced fat peanut butter ½ tsp. per muffin
Topping
- 100 g fat free quark
- 1 tablespoon and ½ . sifted icing sugar
- 1 teaspoon . lemon juice
- Lemon rind for decoration
Instructions
Muffins
- Preheat oven to 180C (fan) and line a 12 hole silicon muffin / fairy cake tin with paper cases.
- In a bowl sift the flour, bicarbonate of soda and salt.
- In a larger mixing bowl mix together oil, sugar, eggs, mashed bananas, vanilla extract and peanut butter until the mixture is thick.
- Add the flour mixture from the first bowl to the banana mixture and gradually fold all of the ingredients together.
- Spoon a little of the muffin mixture between the 12 paper cases. Just enough to cover the base of each of the cases.
- Add ½ tsp. peanut butter filling into the centre of the mixture in each of the 12 paper cases.
- Add the rest of the muffin mixture into each paper case.
- Bake for 15 – 20 minutes in the centre of an oven until risen and brown. Check the centre of one with a tooth pick to ensure it comes out clean.
- Transfer and cool on a wire rack.
Topping
- Once cooled mix together the ingredients for the topping and spread over the top of each of the muffins.
- Garnish with a little lemon rind.
Nutrition
Calories: 184kcal | Carbohydrates: 25.6g | Protein: 4.8g | Fat: 7.3g | Saturated Fat: 1.4g | Cholesterol: 32.4mg | Sodium: 196.8mg | Fiber: 1.2g | Sugar: 10.2g | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.5mg