About this recipe: These delicious, moist muffins with a crunchy sweet topping, are not only low in fat but also contain bananas, oat bran, soya milk and soya flour – all beneficial ingredients for anyone eating for a healthy heart. Enjoy the muffins warm for breakfast or at coffee or tea time.
B1, B6, folate, copper, zinc
Children love mini-muffins, which make healthy snacks. Use 18 small paper cake cases and reduce the baking time to 15–20 minutes. * For raspberry ginger muffins, replace the cinnamon with ground ginger, and stir 2 tbsp chopped candied ginger and 115 g (4 oz) fresh raspberries into the batter at the end of step 4.
Diets rich in soya protein are believed to help reduce high blood cholesterol levels. Several studies suggest that soya products may also help to reduce the risk of heart disease, certain cancers and osteoporosis, as well as alleviating symptoms associated with the menopause. * Bananas contain a type of dietary fibre called fructoligosaccarides (FOS), which is believed to stimulate the growth of friendly bacteria in the gut while inhibiting the growth of harmful bacteria. * Oat bran is an excellent source of soluble fibre, which helps to counteract the build-up of cholesterol in the blood and control blood sugar levels.
Extremely easy recipe. I used regular semi-skimmed milk rather than soy and left off the topping as I was making mini muffins. Also added about 100g of frozen raspberries. Worked really well - especially considering I was using gluten free flour. They rose perfectly and are really yummy with a very banana-ish taste. - 27 Aug 2012