1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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Preheat oven to 350 degrees.
Peel the banana, and keep it aside
In a blender, combine all the ingredients including the peeled banana, and puree until it appears like a smooth cake batter.
Grease a muffin pan with cooking oil spray and pour the batter into individual muffin cups.
Bake for 12-15 minutes until it is golden brown on the top or if the inserted knife comes out clean.
Remove the pan from the oven and let it cool completely before removing the muffins.
Enjoy the warm muffin with your favorite beverage!
Add in any kind of nuts or fruits in the batter. Date syrup can be substituted with 1/4 cup chopped dates. Store in air tight container for later use!
4 servings
90g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content