Banana muffin cake and custard
I adapted this recipe from this one for a low-cal chocolate muffin. These come in at under 130 KCals per muffin and only a touch more if you have them with custard.
Here is the link to the recipe.
These are more like a cake than a muffin, so for best results, serve them warm, straight out of the oven with custard, half-fat creme fraiche or fat-free greek yoghurt. You can get the batter and custard prepared in advance. Then just as you sit down to eat your main course, whack the muffins in the oven and they’ll be ready for pudding. The custard will warm up again in the microwave, just don’t stir it until you have reheated it.
I suppose there isn’t any difference in making custard from cornflour and using Bird’s original custard powder, except that I didn’t have any, but I have the other ingredients. If you look at the ingredients for Bird’s it’s virtually identical.
The main idea behind these cakes is to use non-refined flour and sugar and natural honey. This way they shouldn’t spike your blood sugar levels too much and keep you fuller longer.
They also make a great snack on their own to last you between meals. Just don’t make a habit of it!
I reckon you could easily adapt this recipe, or the original to incorporate other fruits such as apples (grated in), blueberries, raspberries, lemon. Enjoy!
<2k-a-day 