It’s pretty well agreed now that the amount of sugar we are consuming in modern western society isn’t doing us any good.
So to cut the sugar levels a bit further, try making your own cakes and muffins, you can almost always drastically reduce the sugar content without doing much harm to the flavour at all. Especially with muffins, you can create an illusion of sweetness by sprinkling a tiny bit of sugar or cinnamon-sugar mix on the surface of quite low-sugar mixes
Here is a delicious Lemon Banana Muffin Recipe that’s very light in sugar indeed.
Lemon Banana Muffins Recipe
Lemon Banana Muffins
These are light and not too sweet, very easy to make, and are a great way to use up those bananas that are starting to look a bit tired and spotty! They are particularly nice fresh out of the oven, with a bit of butter…
- 2 Eggs
- 2 Ripe bananas Mashed with a fork
- 1 Small lemon Juice and grated rind
- 2 Tbsp Plain think yoghurt Greek style is best
- 50 g Butter Melted
- 1/4 cup Sugar Raw sugar works best, but white will do
- 1 1/2 cups Flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1-2 Tbsp Cinnamon-sugar mix This is for sprinkling on top
Lightly oil a muffin tin and preheat the oven to 210°C. The recipe will make 10 to 12 muffins.
Combine eggs, bananas, lemon rind and juice, yoghurt, melted butter and sugar in a bowl and whisk together.
Sift in the flour, baking powder, baking soda and salt, and mix well.
Fill the muffin tins about two-thirds full and sprinkle the top of each muffin with a little cinnamon and sugar mixed together.
Bake for 10 to 15 minutes or until golden brown and firm.
Allow to cool in the tin for 5 minutes before removing to a wire rack to cool completely (if you don’t eat them immediately...). These freeze well and thaw quickly and efficiently in the microwave.