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Wholemeal Apple and Banana Muffins

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“Great low-fat recipe that can be modified using canola oil instead of butter/margarine to make it dairy free also.”
READY IN:
35mins
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

  • 2 cups wholemeal self-rising flour
  • 2 teaspoons ground cinnamon
  • 12 cup Equal sugar substitute
  • 2 ripe bananas, mashed
  • 1 apple (granny smith or royal gala, cored, peeled and coarsely grated)
  • 60 g low-fat butter, melted, cooled
  • 3 egg whites, lightly whisked
  • 12 cup unsweetened apple juice

Directions

  1. Preheat oven to 180°C Line a 12 hole, 80ml (1/3 cup) capacity muffin pan with paper muffin cases or spray with cooking oil.
  2. In a large bowl mix flour, cinnamon and Splenda until combined.
  3. Combine banana, apple, spread, egg whites and apple juice in a bowl. Add to dry ingredients. Use a metal spoon to fold together until just combined (don't over mix).
  4. Spoon mixture evenly into prepared pan. Bake for 20 minutes or until cooked.
  5. Stand for 2 minutes before turning out onto a wire rack to cool.

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