Freezable Waist-Friendly Munch Muffins

I hardly consider myself a health nut, but who doesn't love a guilt-free treat - especially during winter time when those incessant munchies kick in! So this weekend I Googled "low calorie muffins" and came across a recipe for fat-free sugar-free banana cinnamon muffins that supposedly clock in at under 100 calories a piece.

While it might sound way too good to be true, you can tell by the ingredients list that these muffins fall squarely into the health category and, believe it or not, they don't taste like cardboard! I adapted the recipe ever so slightly after the first batch, and I can say with certainty that I'll definitely be making these again.

You'll need:

• 400 ml oat bran (I didn't realise this was a thing until I discovered it in the cereal aisle)
• 2 tbsp cake flour
• 1 tbsp baking powder
• 1/4 tsp bicarb
• 1 tsp cinnamon
• 2 tbs sugar (optional - I added this to the 2nd batch, for the benefit of my sweet tooth)
• A pinch of salt
• 2 medium ripe bananas, mashed
• 1/2 cup apple sauce
• 1/2 cup plain fat free yogurt (I used a small 175ml tub)
• 2 egg whites
• 1 tsp vanilla essence

Now to get baking:

1. Preheat the oven to 400-degree Fahrenheit.
2. Mix all the dry ingredients together in (ya, you guessed it) a bowl.
3. In a separate bowl, combine the mashed bananas, apple sauce, yogurt, egg whites and vanilla.
4. Add the banana mixture to the dry ingredients and mix until just combined.
5. Allow the batter to rest for about 5 minutes so the bicarb can work its magic. 
6. Spoon the batter into 12 muffin cups and bake for about 15 minutes.
7. Leave the muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Enjoy 'em with tea and, if you're in a cheat mood, add a lashing of chocolate spread or jam ♥

Recipe adapted from Ambitious Kitchen.