I’ve been a while ago and you can make muffins without oil or butter. Since then, I have been experimenting with a lot of baking recipes. Here is a good one. Banana Mango Mini Muffins describe this legend
Here’s what you will need: wholemeal flour (aka whole wheat flour), salt, baking soda, LSA (Linseed Sunflower Almond meal – Americans, can you get this? Linseed is also known as flaxseed), brown sugar, ripe bananas, 1 mango, 1 apple, some applesauce, 2 eggs and vanilla essence.
The key ingredients in pretty much all my muffin recipes are unsweetened applesauce, mashed bananas, and chopped apples or other fruit. So I always keep overripe bananas in the freezer. Also, if I can restrain myself from eating them all on the spot, I try to chop and freeze a tray of mangoes at the end of summer each year, for smoothies and the like. I thought I would give them a chance in muffins, and the result was definitely worth sharing.
First mix about a cup and a half of wholemeal flour with 1t salt, 1t soda and 1/4 c LSA meal. Linseed, or flaxseed, is super good for you they say. Omega-3s, fiber, etc. And it gives the muffins a slight nutty flavor which is nice. If you like nuts. I do. But you can leave it out, if you are so inclined.
Introducing… my cool apple peeler/corer/slicer. Also known as the apple slinky machine. It is very useful when making apple pies for Thanksgiving.
In a separate, bigger bowl, mash up your bananas with a fork. Then mix in 1/2 cup of applesauce, 1 t vanilla, your chopped mango (it’s ok if it’s still frozen) and your chopped apple.
Whisk two eggs and pour them in. Or, if you want to do things the way I do them, let your littlest helper pour them all over the bench the first time, then clean those up, whisk some more and help her pour the second batch INTO the bowl.
Then mix in about 1/2 cup brown sugar into the wet mixture. I have tried omitting the sugar entirely from this recipe, and it wasn’t that good. Nobody ate them. So I don’t recommend it.
Pour the dry into the wet, and stir it up until the flour is just mixed in.
Spoon into muffin tins. I almost always use my 24-hole mini-muffin tin, because they are a great size for kids, and sometimes a whole muffin from a 12-hole pan is too much. But this recipe works in either. Bake in a moderate oven for about 15 minutes for the mini-muffins or 25 minutes for normal size muffins.
These are so moist and flavorful because of the mango. Serve with coffee, of course
Banana Mango Mini Muffins
Banana Mango Mini Muffins try to describe both protein-free protein and carbohydrate storage in both butterless and tasty.
- 2 or 3 ripe bananas
- 1 apple peeled, cored & chopped
- 1 mango peeled & chopped
- 1/2 c unsweetened applesauce
- 2 egs
- 1/2 c brown sugar
- 1 t vanilla essence
- 1 1/2 c wholemeal flour
- 1 t salt
- 1 t soda
- 1/4 c LSA meal
Preheat oven to 180C.
In a small bowl, stir together flour, salt, soda and LSA.
In a big bowl, mash bananas with a fork, leaving them slightly lumpy, and mix in the applesauce, vanilla, apple and mango.
Whisk the eggs and add them to the fruit mixture, stirring to combine.
Stir the brown sugar into the wet mixture.
Pour the dry ingredients into the wet, and mix until just combined.
Spoon into either a 24-hole mini-muffin tin or a 12-hole tin.
Bake for 15 minutes (mini-muffins) or 25 minutes (regular muffins).
This recipe makes about 36 mini-muffins or 12 regular muffins.
Mini-muffins are 1 Weight Watchers ProPoint each;
Regular muffins are 3 each. (The whole recipe is 38 points.)