Banana Walnut Muffins
AUSSIE BODIES TEST KITCHEN- ¼ cup low fat milk
- ¼ cup of Splenda®
- 1 tbsp brown sugar
- 1 tsp vanilla essence
- 1 cup of low fat smooth ricotta
- 2 large eggs
- 2 medium bananas, mashed (approx 180g)
- ½ cup ground almonds
- ½ cup unprocessed bran
- ¾ cup Life Pure Soy Protein or Aussie Bodies Perfect Soy Protein
- ¼ tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts
Preheat oven to 180°C.
Mix milk, Splenda®, sugar, essence, ricotta and eggs with a whisk until smooth. Add banana and blend well. Put aside.
In a small bowl, mix all dry ingredients.
Add the dry mixture to the banana ricotta mixture and stir until just combined.
Spoon into lightly greased or sprayed muffin tins.
Bake for 20-30 minutes, or until toothpick comes out clean.
Serves: 9
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