I was very happy with my apple sauce efforts. Armed with the sauce, I headed back into the kitchen to use it in a recipe instead of sugar. As usual, staring me in the face were some rather ripe bananas so I thought I’d attempt to adapt one of my favourite muffin recipes.
If you don’t want to be bothered making apple sauce (but it only takes 20 minutes!), you can use caster sugar (150g) instead, although then these muffins won’t be sugar-free 😉
SUGAR-FREE BANANA MUFFINS
Prep time: 15 mins
Cook time: 30-35 mins
Makes about 16 muffins
3 ripe bananas
1/2 cup unsweetened apple sauce
375g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
125ml vegetable oil
1 tsp vanilla extract (optional)
Preheat oven to 180C (160C fan). Line muffin trays with paper cases.
Mash the bananas and then mix in the apple sauce.
Put the flour, baking powder and cinnamon in a medium bowl and mix.
In a separate smaller bowl or small jug, whisk together the oil, milk, egg and vanilla (if using). Pour into the flour mixture and mix until just combined. Add the banana and apple sauce and gently mix through the batter quickly.
Spoon the mixture into the prepared paper cases and bake for 30-35 minutes until golden on top and cooked when tested with a skewer.
Remove from tin and cool on a wire rack.
Tip: the ‘secret’ to muffins is mixing the batter just enough to combine the ingredients. Mix too much and you’ll have heavy stodgy muffins. I like to use a spatula. It makes me use bigger stirring movements (smaller ones would beat the mixture too much), and I can scrape the sides and bottom of the bowl as I mix to avoid having unmixed flour hiding in the bottom.
So how did they turn out? The texture was exactly the same as using sugar. The taste, for me, isn’t super sweet but sweet enough, and Nicholas wolfed down one whole muffin as soon as they were cool enough to eat, so a success! Hubby’s verdict is that they’re nowhere as sweet as the ones you buy… 🙂
What would you try making using apple sauce instead of sugar?