Banana Saltana and Almond Muffins (Vegan and Refined sugar free)

Calories:71 (each)

Fat:0.3g Carbs 12.7g Protein 1.6g

INGREDIENTS:

200g Banana
150g Self Raising Flour
1/4 cup warm almond milk
1 1/2 tsp maple syrup
1 1/2 marmalade
1/2 tsp almond extract
50g Saltanas

toasted almonds for decoration

METHOD:

1. pre heat oven to 180c
2. weigh out all ingredients.
3. mix the dry ingredients together.
4. mash the banana, and add to it the marmalade, maple syrup, almond extract, and almond milk.
5. add the wet mixture to the dry mixture and mix well, until all combined.
6. place the mixture evenly into 12 cake cases and top with the toasted almonds.
7. bake in the oven until golden brown and risen.
8. remove from oven allowing to cool.

enjoy!!

Baked Gingerbread Doughnuts (Low Fat, Milk Free)-A Health Lovers Doughnut Dream

60g Mixed Fruit

30g Glace Cherries

1 tsp-Ginger

1/2 tsp-Mixed Spice 

1 tsp-Orange Extract

100g-Self raising flour 

2 tbsp-Almond Milk

1 egg 

1 tsp-Baking Powder 

1. Start by pre-heating the oven to 180c. 
2. Combine the mixed fruit, cherries, orange extract, almond milk and egg in a food processor/blender.
3. Mix together the flour, ginger, mixed spice and baking powder and add the wet ingredients.
4. Mix the ingredients until you have a thick but smooth batter, add more milk if it needs loosening slightly.
5. spoon the mixture into a piping bag and pipe into a silicone doughnut mold. 
6. Bake for ten minutes or until risen and browned. 
7. remove from the oven and enjoy!
8. They taste especially good with jam drizzled on top ;)