Banana Cinnamon Muffins
These delicious, moist muffins with a crunchy sweet topping are low in fat and contain bananas, oat bran, soy milk and soy flour—all beneficial for anyone eating for a healthy heart. Enjoy banana cinnamon muffins warm at breakfast or at morning coffee.
2 teaspoons ground cinnamon
1 tablespoon golden brown sugar
3⁄4 cup soy milk
3 bananas
2⁄3 cup brown sugar
4 tablespoons sunflower oil
2 teaspoons vanilla extract
1 egg white
2 cups all-purpose flour
1⁄2 cup soy flour
1 tablespoon baking powder
- Preheat the oven to 350ºF (180ºC). Line a 12 cup deep muffin pan with paper muffin cups.
- Mix together 2 teaspoons oat bran, 1 teaspoon cinnamon and the golden brown sugar, and set aside for the topping. Place the remaining oat bran in a bowl with the soy milk and leave to soak for 5 minutes.
- Peel and roughly mash the bananas. Add the brown sugar, oil, vanilla extract and egg white, and beat well together.
- Sift the all-purpose and soy flours, baking powder and remaining cinnamon into a large bowl. Make a well in the centre and stir in the soaked oat bran and the banana mixture. Mix lightly but thoroughly, just until smooth.
- Spoon the mixture into the paper cups and sprinkle with the topping. Bake for 20–25 minutes or until well risen and golden-brown. Lift the muffins out onto a wire rack to cool a little. Serve fresh, preferably still slightly warm from the oven. These banana cinnamon muffins are best eaten on the day they are made.
cooking time 25 mins
makes 12 muffins
PER MUFFIN
205 calories
6 g protein
6 g total fat
1 g saturated fat
0 mg cholesterol
32 g total carbohydrate
15 g sugars
3 g fibre
213 mg sodium
Diets that are rich in soy protein are believed to help reduce high blood cholesterol levels. Several studies suggest that soy products may also help to reduce the risk of heart disease, certain cancers and osteoporosis, as well as alleviating some of the symptoms associated with menopause.
Source: Cook Smart for a Healthy Heart, Reader's Digest Canada
