As you can see I have become a big fan of easy sugar-free recipes. There are so many out there that have many different types of ingredients, some of which are very expensive. I like to keep it easy but also budget friendly!
Today while Little F was sleeping, Little S and I made these lovely mini muffins. You could leave the cashews out if you want something that is nut free and they would still taste great. As they have no sugar they are not particularly sweet but the cinnamon and bananas give them a nice sweet flavour all the same.
Bananas have been so cheap recently and very ripe so I continuously throw the over-ripe ones in the freezer as the girls don’t like them with any black on them. With a constant supply, it’s easy to defrost a few and whip up a yummy snack.
These were devoured by everybody in the family! I let Little F taste them too, as they are sugar-free. I have her on a road to a savoury tooth, rather than a sweet tooth so she doesn’t even get that much fruit – but when she does she scoffs it down!
Give these a try, they are both lovely eaten warm or later when cooled and are so easy and quick to make.
This recipe made 30 mini muffins
75g self raising plain flour
75g self raising wholemeal flour
60g butter (I use unsalted)
2 eggs, beaten
4 ripe bananas
1 tsp cinnamon
40g cashews (optional)
- Preheat your fan oven to 190C
- Line a muffin tray, I used my mini muffin tray as it is silicone and I’ve run out of muffin cases. My larger muffin trays are scratched so without cases, everything sticks!
- Sieve together the flour and the cinnamon
- Melt the butter and add the beaten eggs to it
- Mash the bananas until they are mush
- Add the butter and eggs to the bananas
- Blitz the cashews in a food processor (or similar)
- Make a well in the centre of the flour and add the banana mixture and most of the cashews (reserve some to sprinkle on top)
- Fold the mixture together gently, trying to keep the mixture aerated
- Spoon the mixture into the muffin trays and sprinkle the rest of the blitzed cashews on top
- Bake for 10-15 minutes until golden brown, depends on the size you make. I cooked these mini muffins for 12 minutes and they were perfect
- Leave them to cool in the trays for 5 minutes, before cooling on a rack
- Eat them warm or eat them cool and Enjoy!
Let me know if you decide to make them and how you get on, tag your photos with #ourrecipeforlife on Instagram.