Skinny banana raspberries muffins for breakfast

This morning's muffins were a variation of the After aqua cycling session Skinny raspberries banana muffins.

I replaced the egg with ...cornstarch. Yep, it did the trick!

(Yields 8)

INGREDIENTS: 

- 2 1/2 cups (310g) almond flour (but any flour will do)

- 2 TBsp cornstarch - as egg substitute-

- 1/2 tsp baking soda

- 1 tsp baking powder

- 1/4 tsp salt

- 1/4 cup (50g) brown sugar (optional)

- 1/4 c (50g) non fat Greek yougurt - I used Fromage Blanc -            

- I cup (160g) mashed ripe bananas

-3/4 cup (15cl) almond milk - but any milk will do

- Fresh or frozen raspberries - I used, say 1 cup but I leave that up to you, depending on how loaded with raspberries you like your muffins...

INSTRUCTIONS:

- Preheat oven to 410°F  (200°C)

- Beat the bananas, sugar and yogourt together, trying to get out as many lumps as you can.

- Whisk all the dry ingredients together.

- Gently fold the dry ingredients into the wet preparation. This will be quite thick.

- Slowly pour in the milk.

- Scoop into a prepared muffin tin - I used Jumbo size this moring, I was starving...

   I wouldn't recommend paper muffin cases as the dough is quite juicy and sticky, due to the bananas.

- Fold in the raspberries.

- Bake for 5 minutes then turn your oven down to 360°F (180°C) ank bake for 20 minutes or until a toothpick

   inserted in the center comes out clean (try to avoid inserting it in a raspberry-Ha!)

               

ET VOILA!

Perfect healthy muffins for breakfast.

Wishing you a lovely Saturday!