Affordable, tasty recipes for breakfast, lunch and snacks – good for the whole family.
Apple and banana muffins
Makes 10 – 12
Ready in 1 hour 30 minutes
Baking is often associated with lots of sugar and a lower nutritional value. By preparing an apple purée and using a ripe banana, no sugar is needed. Grated apple adds flavour and texture to these delicious muffins.
Apple purée (makes 250 ml):
4 apples, peeled and cubed
¼ cup (60 ml) water
2 tsp (10 ml) lemon juice
½ cup (125 ml) wholewheat flour
½ cup (125 ml) cake flour
½ tbsp (7,5 ml) baking powder
1 tsp (5 ml) ground cinnamon
1 cup (250 ml) coarsely grated apple
½ cup (125 ml) prepared apple purée
1 large ripe banana, mashed with a fork
2 eggs, beaten
6 tbsp (90 ml) sunflower or canola oil
1 tsp (5 ml) vanilla essence
- Apple purée: Place apples, water and lemon juice in a small pot. Cover and bring to the boil over a medium heat. Simmer until soft. Drain liquid, but keep it. Purée with a stick blender until smooth or rub through a sieve and add some of the cooking liquid, if necessary.
- Muffins: Preheat oven to 180 °C. Place muffin cups into a muffin pan or lightly grease the pan.
- Mix all the dry ingredients together and stir in the grated apple. Mix the remaining ingredients together.
- Stir the liquid ingredients into the dry ingredients to form a smooth batter. Take care not to over-mix it. Spoon into muffin cups and bake for 25-30 minutes or until a skewer comes out clean.
- Cool on a cooling rack. Serve 1 muffin per person as a snack or in a lunch box.
- Any left-over apple purée can be frozen and used for other baking, or used to sweeten savoury dishes. If preferred, the apple cubes can be simmered with a cinnamon stick – just remove it before puréeing the apples.
- Add ⅓ cup (80 ml) dried cranberries or raisins to the muffins, if preferred.