Blueberry and Banana Muffins

Difficulty | Makes 12 | Book 2

Blueberry and Banana Muffins book 2
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cooking spray
2 egg whites
¼ cup white sugar
½ teaspoon bicarb soda
½ cup Heinz® baby apple (in jar)
½ cup skim milk
2 tablespoons (30g) Flora® Light margarine melted
½ cup mashed ripe banana
2 cups self-raising flour
1 cup canned blueberries (well drained)

Per serve
FatTotal1.5g
Saturated0.3g
Fibre1.8g
Protein3.7g
Carbs27.2g
Sugar10.3g
Sodium233mg
Kilojoules574 (cals 137)
GI RatingMedium

Method

Preheat oven 200ºC fan forced.

  1. Beat egg whites and sugar in a medium size mixing bowl for 1 minute using an electric beater.
  2. Stir bicarb into apple sauce (it will froth) then add to bowl.
  3. Combine milk with melted margarine then add to mix stirring with a wooden spoon.
  4. Place mashed banana into bowl and mix together.
  5. Gently fold sifted flour into mixture in one go, treat as a sponge, DO NOT BEAT, as this will make the muffins tough. The less the mixture is moved, the lighter the muffins will be.
  6. Carefully fold blueberries into mixture.
  7. Coat a 12 cup muffin tin with cooking spray then spoon into prepared muffin tin dividing equally into 12 cups. Bake 15-20 minutes or until firm to touch in centre. Leave to rest for a few minutes then turn onto a wire rack to cool.

Suitable to be frozen

Dietitian's tip

This snack contains about the same carbohydrate and kilojoules as a bread roll or two slices of bread. People with diabetes may like to have this as their breakfast with low fat milk or a fruit juice.

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