This week, Lucy is celebrating all things sugar free and embracing a greener, less throwaway life style.
Have I mentioned I haven given up refined added sugar for Lent? I am sure I have, it’s only been 11 days but it does seem much longer. I am missing large slabs of Galaxy chocolate in particular and all the mouthfuls of cake mixture I imbibe on a weekly basis. I am also disappointed to find I have yet to lose half a stone, but it is early days still I suppose. That said, I did think it would be harder than it is proving to be. As usual, when I give up something or go on a diet, I love finding new recipes based on whatever it is I am meant to have given up. I couldn’t go a whole 7 weeks without a single sweet treat, so these Sugar Free Banana Muffins have become an absolute must for me.
My lovely friends at East Sheen Village and I are trying to make our little bit of London slightly more plastic free. We are campaigning for local businesses to stop using single use plastic straws and to promote the use of reusable coffee cups. ESV’s Bori has gone so far as to completely give up any type of plastic packaging for Lent, which is hugely admirable, if, however, proving quite difficult. These Sugar Free Banana Muffins certainly fall into the category of being plastic free and can easily be popped into a lunch box or desk lunch wrapped in baking paper or a festive looking paper bag. They are also incredibly easy to make, as well as easy to eat. Just a two *not plastic* bowl affair then barely 12 minutes in the oven to be rewarded by a soft, tiny muffin sweetened by overly ripe bananas with an optional spoonful of honey for an extra boost if you like. I chose to lace my muffins with dried cranberries because George and I love them, but if you and yours prefer raisins or chocolate chips (dark choc having less sugar), fill your boots. This total diamond of a recipe came to me via the Little Grazers website, with thanks to them.
I no longer use plastic straws in my cocktails, just recycled paper ones and some of our local coffee shops are offering a discount if you bring along your own reusable coffee cups, so we can all do our bit to be slightly more Green. And while you’re at it, you can eat less refined sugar too, with these muffins. They are quite small, so I imagine you could eat at least 4 before you felt too guilty.
This recipe will feature on Lucy Loves later this week.
Sugar Free Banana Muffins Recipe
Makes 20 to 24
You will only need bowls, nothing more complicated
- 120g plain flour, I used light Spelt or use half wholemeal and half white or all white
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon cinnamon, optional
- 2 overripe bananas, mashed
- 60g butter, melted
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 teaspoon honey, optional
- 50g sultanas, raisins, chocolate chips, Craisins, you choose
Spray oil or butter 2 x 12 mini muffin trays and pre heat the oven to around 160 degrees fan assisted.
In a large bowl mix together the flour, baking powder and bicarb and optional cinnamon.
In another bowl, melt the butter in a pan or microwave then add to the mashed bananas, egg, milk, vanilla and optional honey.
Pour the wet ingredients into the dry ingredients then mix together. Don’t over mix, then fold in the raisins, sultanas, chocolate chips or Craisins.
Spoon heaped teaspoons of the mixture into the muffin tins then bake in your pre heated oven for around 12 minutes or until golden brown and firm to the touch. Allow to cool before devouring. Muffins will keep, covered, in an airtight container for around 3 days or will freeze for a month or so.