Banana & Almond Muffins

These muffins are light and fluffy. They are great for breakfast or as an afternoon snack with a cup of tea. Or if you make a smaller size, it is great for your children’s bento box/ lunch box. This recipe has been created with the idea of lowering the fat content. These are so delicious – you’ll never miss the fat.

Banana & Almond Muffins

 Ingredients:  ( makes 6 big muffins or 10 small muffins )

  1. Self-raising Flour              225g
  2. Baking Powder                 3/4 tsp
  3. Egg                                   2 ( about 120g )
  4. Caster Sugar                    87g
  5. Banana ( ripened )            200g
  6. Apple Sauce                     37g  (or use sour cream, I use the crème fraîche instead)
  7. Butter                                37g
  8. Olive Oil                            37g
  9. Almond Flakes                  37g
  10. Salt                                    1.25g
  11. Ground Cinnamon             1/2tsp
  12. Ground Nutmeg                 1/2tsp

Prepare before you start:

  • Melt the butter in mircowave for about 20 seconds
  • Mash the bananas like a paste
  • Preheat the oven to 180°C/ 160°C (for fan oven)
  • Prepare the muffin tray and lined with muffin cases


  • Whisk the eggs and sugar together until fluffy.
  • Add the mashed banana, melted butter, olive oil, salt, spices and the apple sauce or sour cream, (but I used the crème fraîche instead, because that is the only cream I have in my fridge), use a spatula to fold it all together.
  • Sieve the flour and the baking powder into the mixture, mix it lightly.
  • Scoop the mixture into the prepared muffin cases, just fill 3/4 to the top.
  • Sprinkle with almond flakes on each top.
  • Bake in the oven for 30 minutes until golden brown.


  • You can use sour cream or even yogurt instead of the apple sauce, like I used the crème fraîche, it still can do the good work.

2 thoughts on “Banana & Almond Muffins

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