Free Healthy Recipe - Banana and kiwi muffins

Low sugar

These lovely muffins are a slight variation on a recipe given to me by my friend who has a two year old and is a testimony to the fact that kids can exist very healthily and happily without processed lollies, cakes and biscuits.

Ingredients

½ cup wholemeal spelt flour

½ cup almond meal

1 cup coarse semolina

2 tsp low allergy baking powder

¼ cup walnuts, chopped

1 free range egg

300 grams natural yoghurt

4 tbsp maple syrup

3 tbsp safflower oil

1 ripe banana mashed

1 kiwi fruit mashed

Method

Preheat the oven to 190 degrees Celsius.

Combine the dry and wet ingredients in separate bowls. Mix the wet ingredients through the dry.
Lightly oil a muffin tray and fill with the mixture.
Bake for 30 minutes.

Note: Semolina is the endosperm or heart of the durum wheat kernel - a hard wheat variety with a high protein to carbohydrate ratio and a high gluten content. It is not suitable for people with gluten allergies.

Makes 12 servings (serve = 1 muffin)

Prep Time:	10 mins
Cooking Time:	30 mins
Ready in:	40 mins
Suitable for:
Breakfast, Dessert, Snack

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Nutritional Information - Per Serve
Kj	894 kj
Calories	214 kcal
Fat	10.2 g
Saturated Fat	1.2 g
Total Carbohydrate	23.1 g
Total Protein	5.6 g
Fibre	2.1 g

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