Wake up Muffins
Serves 12, 6sp each
Tired all the time? These banana, raspberry and nut muffins will help to keep you full of energy all day long. Lower fat, rich in energy-producing B vitamins. Prep 15 mins Total time 35 mins, plus cooling. Get ahead Make the day before; store in an airtight container.
Nice microwaved for 30 seconds before eating. The muffins can also be frozen
50g unblanched almonds, chopped (5SP)
300ml natural yogurt
4 tbsp smooth peanut butter (25SP)
1 large egg
225g self-raising flour (22SP)
2 tsp baking powder
75g light brown soft sugar (18SP)
3 ripe bananas, peeled and finely chopped (about 375g unpeeled weight, 225g peeled weight)
1 x 150g pack raspberries
Preheat the oven to 200oC, fan 180oC, Gas 6 & line the holes of a 12-hole muffin tin with paper muffin cases. Sieve the flour and baking powder into a large bowl and add a pinch of salt and the sugar. Stir in the chopped banana, raspberries and half the chopped nuts. Make a well in the centre of the mixture.
Mix together the yogurt, almond butter and egg in a small bowl until smooth. Pour into the well and gently but quickly mix everything together.
Divide the mixture among the muffin cases and sprinkle with the remaining nuts. Bake for 18-20 minutes until risen and golden. Serve warm or leave to cool on a wire rack.