I’m off to a picnic tomorrow with the nursery my son has just started attending, so I’ve been cooking up batches of finger food to take along that I know most kids will love.
I’ve recently been trying to perfect sugar free muffin recipes that still have a nice sweetness to them, that don’t have that baking soda taste. These ones were such a hit that even my sugar loving husband loves them, and he even had one for pudding after dinner yesterday!
I hope you like these. Let me know what your favourite sugar free muffin combo is.
Love, Natalie x
300g Plain Flour
2 tsp Baking Powder
2 tsp Poppy Seeds
Small Pinch of Salt (optional)
1 Overripe Banana (the riper the better!)
150g Greek Yoghurt
1 Large Free Range Egg
1 Lemon, zest and juice
75g Unsalted Butter, melted
- Preheat the oven to 180°C. Line a muffin tray with 10 cases.
- Sieve the flour, baking powder and salt together in a bowl. Add the poppy seeds and stir together.
- Mash the banana in another bowl, then whisk in the yoghurt, egg and lemon zest. Stir in the butter, then pour the mixture into the dry mix. Mix together, then gently stir in the blueberries. Scoop heaped tbsp of the mixture into each of the cases, then bake for 25-30 minutes.
- Leave in the tin for 10 minutes, then transfer to a cooling rack to cool completely.