Better-for-you banana buns

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Makes 12

 

230g wholemeal flour

1½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

2 large ripe bananas

1 tbsp coconut oil, melted

2 tsp vanilla extract

50g honey

200ml unsweetened almond milk

Icing sugar, to dust

 

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper liners.

2 Whisk together the flour, baking powder, bicarbonate of soda and salt in a medium bowl.

3 In a separate bowl, mash the banana with the back of a fork. Whisk in the coconut oil, vanilla and honey.

4 Alternate stirring in the flour mixture with the almond milk until incorporated.

5 Divide the batter between the muffin cups and bake for 17-20 minutes or until a skewer inserted into the centre of one bun comes out clean. Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

6 Dust with icing sugar to serve.

 

Per Serving 115 kcals, 1.8g fat (1g saturated), 23.2g carbs, 7.9g sugars, 2.6g protein, 2.5g fibre, 0.113g sodium

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