If you’re short on time but big on flavour, these little blueberry and banana cakes are the perfect solution!
Ingredients
- 1 cup self-raising flour
- 1/2 cup wholemeal self-raising flour
- 1/2 cup Stevia Sweet granules
- 1 cup reduced-fat plain Greek-style yoghurt
- 1/2 cup mashed banana (see note)
- 1/4 cup extra-light olive oil
- 1 egg
- 1 cup frozen blueberries
Method
- Step 1Preheat oven to 190°C/170°C fan-forced. Grease three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.
- Step 2Combine flours and stevia together in a bowl. Whisk yoghurt, banana, oil and egg together in a jug. Add to flour mixture. Stir until just combined. Fold through blueberries. Spoon mixture into prepared pan holes.
- Step 3Bake for 12 minutes or until light golden and cakes spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.
Nutrition
201 kj
Energy
1.9g
Fat Total
0.4g
Saturated Fat
0.5g
Fibre
1.1g
Protein
5mg
Cholesterol
47mg
Sodium
6.5g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 1 1/2 medium bananas.
Stevia is a sweetener made from the leaves of the stevia plant, native to the Americas. Low-GI and low in carbohydrates and kilojoules, it’s suitable for baking and cooking in equal volumes to cane sugar.
- Author: Claire Brookman
- Image credit: Sue Ferris
- Publication: Super Food Ideas
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