These low sugar muffins are such a fun and easy bake! If you missed our live bake-along last week, you can still watch the replay by following this link: https://www.facebook.com/AdelaideBakes/videos/585369492868341 A few points on the recipe.
200g mashed banana is the equivalent of 2 smallish peeled bananas. The bananas are best when they are very ripe; the more spotty, the better. Underripe bananas will produce muffins that are far less sweet, denser, and quite dry.
Self-raising flour can be substituted for wholemeal self-raising for added fibre.
Yoghurt can be substituted for dairy-free or coconut yoghurt for a dairy-free version.
Maple syrup can be swapped for honey or date syrup if wanted, but the flavour and colour of the muffins will be slightly different.
The dates can be swapped for sultanas if wanted.
And the topping is completely optional.
Recipe: Two extra-large eggs
130g Greek yoghurt (or dairy-free yoghurt)
200g mashed ripe banana
50g oil
60g maple syrup
1-2 tsp vanilla
120g finely chopped dates
110g rolled oats
200g self-raising flour
For the topping (totally optional):
20g soft brown sugar
30g finely chopped dates
30g walnuts (optional)
2tbs additional oats
1/2 tsp cinnamon
Method:
Preheat oven to 160C and line or lightly spray a muffin tray with oil. Sift the flour into a large bowl and add the oats and finely chopped dates. Mix the dry ingredients so that the flour coats the oats and dates, which will help them disperse evenly throughout the muffins rather than sinking to the bottom. In a separate bowl, add the eggs, yoghurt, vanilla, maple syrup and oil. Whisk the liquid ingredients together to create a creamy emulsion. Pour the liquid ingredients and the mashed banana into the dry ingredients and mix until blended thoroughly. The mix might look lumpy, this is normal, but there should be no clumps of flour visible. Spoon evenly into muffin cups and set aside. To prepare the topping ingredients, mix the extra oats, dates, chopped walnuts, brown sugar and cinnamon into a separate bowl and spoon generously over the muffins.
Bake in a preheated oven.
The baking time will vary depending on the size of your muffin tray.
Mini muffins could be ready in 15-18 minutes.
Medium muffins ready in 22-23 minutes
Large muffins might take 25-26 minutes.
It's important to check your muffins for doneness; the muffins should be risen and puffy with a light golden crust and spring back when touched gently in the centre. A skewer inserted into the centre of the muffin should come out clean.
Once baked, remove from the oven and allow to cool slightly before transferring onto a cooling rack or serving plate. These muffins are best eaten within 2 days of baking and stored (once completely cooled) in an airtight container, in a cool dark place, away from sunlight.
I hope you love this low sugar recipe as much as I do!!