Have you made a jam that is too runny? Is it more of a sauce? We all have food fails from time to time. That’s how I developed this recipe.
I’ve got a no-processed sugar banana muffin recipe I have been making for years now. This is a variation of that recipe.
Makes 48-50 mini muffins
- 5 ripe bananas
- 2 cups wholemeal plan flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarb soda
- 1 egg
- 60 grams soft butter
- 1/3 cup ‘strawberry jam’
- 1/3 cup milk or yoghurt
- 2/3 cut wholemeal rolled oats
Preheat oven to 180 degrees.
In mixing bowl mash bananas with a fork. Add the egg and soft butter. Combine with a wooden spoon or in a mixer. Add flour, bicarb, baking powder and oats. Continue to mix. Add milk/yoghurt and strawberry jam.
Grease the muffin tins with butter. Spoon in mix and bake for 18 – 20 mins. Rotate trays from top to bottom after 10 mins if cooking in a smaller oven. Leave to cool in the muffin tin. These can be frozen and make a great lunchbox addition.
The sugar content of this recipe will depend on how you make your strawberry jam.