Not everyone can afford to eat full fat, full sugar baked goods every day of the week, however that’s not to say we don’t crave a sweet hit once in a while… this is where my two new recipes come in. I have been experimenting with flavours and substitutions for a couple of weeks and have come to the conclusion that these are the best concoctions (so far) if you’re after a healthier baked alternative. So, without further ado, here are the recipes.
First up are my skinny blueberry, banana and lemon muffins (pictured above). This recipe is great as it contains very low sugar levels- instead of tonnes of white caster sugar, apple sauce, bananas and blueberries add sweetness in a healthy and natural way. This muffin is also low in fat with only 2 tbsp oil per 12 muffins! Give these a try as they taste delicious (you wouldn’t guess they contained no butter or refined sugar) and are moist and fluffy.
180g self raising flour, 50g plain flour, 3tsp baking powder, pinch salt, tbsp cinnamon, tsp ginger, 2 tbsp brown sugar.
1 egg, 180 ml milk, zest of 3 lemons, 1 mashed banana, 3 tbsp natural honey, 4 tbsp apple sauce, 2tbsp vegetable oil, 2 handfuls of blueberries.
1) Combine the dry ingredients in a large bowl.
2) Whisk up the wet ingredients in a jug, then pour into the dry.
3) Mix lightly until just combined (overmixing will result in close, heavy muffins!)
4) Fold in the blueberries and spoon into muffin cases. Bake at 190 for 25 minutes, cool and enjoy!
My second recipe is for these new and improved trail mix protein bars. They are full of healthy ingredients but also provide a great energy boost due to the high protein levels and slow releasing carbohydrates.
2 cups of rolled oats, 1 handful sunflower seeds, 1 handful pumpkin seeds, 1 handful dried cranberries, handful raisins, handful dried prunes (chopped), 1 1/2 cups of mixed chopped nuts (I use walnuts, hazelnuts and cashews), chia seeds (for topping).
5tbsp peanut butter, 3tbsp honey, 200ml water.
1) In a pan, melt together the honey, peanut butter and water. Leave to cool for 10 minutes.
2) Combine all fruits, nuts and oats in a large bowl. Pour cooled liquid into the bowl and mix well to ensure no dryness remains in the rolled oats (if there is too little liquid, add a squirt more honey or a dash or water).
3) Line a baking tin with greaseproof paper and pack the ingredients tightly in, pushing down with the back of a spoon. Sprinkle generously with chia seeds.
4) Place in the freezer for at least 40 minutes then chop up and enjoy as a breakfast bar or snack. Store in the fridge.