In our household milk and bananas seem to disappear into thin air, and every couple of days we need to re-stock. Somehow a couple of bananas slipped through the cracks and had began to die a slow and smelly death in the fruit bowl. Looking for a new inspiration, I was flicking through Donna Hay’s Fast and Fresh and decided to adapt her basic muffin recipe.
In an attempt to make these healthier, I decided to cut out the sugar completely and I replaced it with 1/2 a cup of malted rice syrup and omitted the extra honey. I then added blueberries for some extra sweetness. To boost the protein content, I added rolled oats, wheat germ, LSA and chia.
Scott wasn’t very impressed with these – he complained they weren’t sweet enough, I quite liked them though, yes they lacked some sweetness, but I still enjoyed the flavours – and Liam? Well as usual, he was more than happy to be a taste tester and loved them.
I think some further modifications are needed, next time I will use a sugar substitute like stevia in place of the brown sugar, and the malted rice syrup in place of the honey..
2 Cups plain wholemeal flour
3 teaspoons baking powder
1/2 cup raw sugar (substituted with 1/2 cup of Malted Rice Syrup)
2 tablespoons honey (omitted)
1 cup buttermilk
1/4 cups vegetable oil
1 teaspoon vanilla extract
2 mashed bananas
1/2 cup frozen blueberries
1/4 cup wheat germ
1/8 cup LSA
1/4 cup rolled oats
2 tablespoons chia
* Preheat oven to 180 degrees
* Place the flour, baking powder and sugar (if using) in a bowl and mix to combine
* In a separate bowl, mix together the honey, egg, buttermilk, oil, vanilla (and malted rice syrup if using)
* Pour this mixture into the dry ingredients and mix until just combined
* If using, stir through the fruit and other