Low Fat Banana-Apple Bread Muffins
I had a few really old bananas, which are ideal for making my banana bread (see recipe here). I decided to go a little crazy and change a few things this time. Firstly, I peeled and chopped a small apple and added that to the batter, and secondly, I baked muffins instead of a loaf. I learned from a previous experiment with this – don’t use paper muffin cases as the muffins will stick terribly. Use either a non-stick muffin pan, or silicone baking cases. The final change was instead of 1/2 cup Splenda, I used 1/4 cup of it, and 1/4 cup Tate & Lyle Light At Heart Brown Sugar with Stevia Blend. It was the perfect amount of sweetness. After the muffins cooled, I place half in freezer bags and froze them for eating later in the week. They maintain their ‘freshness’ this way better than leaving them in the fridge.
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