Peanut Butter and Banana Mini Muffins
From WW “Your
week”
Makes 21
mini muffins
1 propoint
per muffin
For
Slimming World the whole recipe is 37 syns
100g plain
flour
1½ tsp
baking powder
4 tsp
artificial sweetener
25g milk
chocolate, chopped
2 eggs
1 x 120g
pot WW vanilla yogurt
100g ripe
banana, mashed
50g
crunchy peanut butter (3tbsp)
Preheat
oven tp Gas 4/180ºC.
Line 2 x
12 hole mini muffin tins with 21 paper cases.
Sift the
flour, baking powder and sweetener together.
Stir in the chocolate and set aside.
In a
separate bowl, whisk the eggs, yogurt, banana and peanut butter until well
combined.
Carefully fold
the dry ingredients into the wet. Spoon
the mixture into the cake cases and bake for 25-30 minites or until risen and
golden.
Leave to
cool on a wire rack.
They are
best eaten on the day they are made or freeze for up to 3 months and defrost
overnight before serving.
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