Or why not have one or two for a quick and tasty breakfast treat. Wholesome Slimming World friendly banana muffins that are perfect to enjoy with a nice relaxing cuppa
As these Raspberry, Almondand White Chocolate Muffins used up a glut of ingredients that were in danger of going out of date I’m entering them into No Waste Food Challenge over at Elizabeth’s Kitchen Diary
The resultant muffins were moist, light and very moreish. It's important to use over ripe bananas as otherwise they won't mash properly and won't taste 'bananary' enough
In the spirit of the afternoon tea here is my recipe for delicious banana andalmond squares. The Great British afternoon tea is one our traditions that I'm always happy to take part in and one that I hope never disappears
Chocolate, Banana & Almond Breakfast Cheesecake Smoothie – A quick, easy and ever so slightly indulgent breakfast smoothie that will keep you filled up until lunchtime
These muffins have more of a cake-like consistency and they are delicious and freeze well. Make a three inch long slice down each banana and lay the banana on a baking sheet
Chuck the banana, milk, butter, flour, sugar, bicarb, baking powder. This recipe brings my banana bread bonanza to a close with a forth version of my favorite bake which is packed full of delicious sunflower andflax-seed
They’re got a light texture, with that slightly squishy centre you always get when making bakes with banana, and they’re only half a syn each on Slimming World
I was in the midst of a baking frenzy for a family party on Friday, so I thought I might as well use up my over ripe bananas and make these banana muffins while I was in the baking mood
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