Banana and Berry Wholemeal Muffins - A Low Fat and Easy Recipe! Highly Recommended (Anneka Manning)

When I had my first bite of these low fat wholemeal banana berry muffins, I was like...

Gosh! I've found my most favourite healthy berry muffins!!!

Banana and Berry Wholemeal Muffins - A Reduced Fat and Easy Recipe by Anneka Manning

Yeah! My face was exactly like this... LOL!

Please pardon me for being such a drama queen... These wholemeal banana and berry muffins are totally superb!!! Each of these fully loaded banana and berries muffins is made of 1 teaspoon (5ml) of oil, 7.5g sugar and 100% wholemeal flour and yet they are so well risen, moist and super delicious! This recipe is definitely a keeper!!! And it is now one of my favourite recipes too!

Where do I find such a superb recipe? Bake Class by Anneka Manning!

Yes! This is THE BOOK that I had highly recommended at here! Whether you are an experienced or a learning baker, I'm 99.9% sure now that if you are a baking enthusiast like me, you will like this book as it explains so many helpful techniques and valuable knowledge about baking.

Bake Class by Anneka Manning
And I love love love this book!!!

Want to know how I baked these muffins?

First, preheat the oven at at 190°C (375°F) or 170°C fan forced. Line a 12 hole muffin tin with 8 paper cups.

To bake 8 standard (1/3 cup size) muffins, you need:

A: The wet ingredients

3 tbsp (45ml) vegetable oil, preferably something neutral tasting and smooth
1 egg at room temperature
100g Greek-style natural yogurt (with 10% fat)
3/4 tsp vanilla extract or paste

180g mashed banana, about 1 large ripe

Use a fork to whisk these ingredients in a bowl.

Stir the mashed banana into the yogurt mixture.

B: The dry ingredients
150g (1 cup) wholemeal plain all purpose flour
1/2 tbsp baking powder
1 tsp ground cinnamon (optional)
60g (1/4 cup plus 1 tbsp) caster sugar preferably raw - Original recipe uses 80g but I reckon that this amount of sweetness is perfect and I won't recommend reducing this amount any further.
25g (1/3) shredded coconut (optional - I didn't add this because I like my muffins to be coconut-less)
100g frozen mixed berries, can be a mixture of raspberries, blackberries or blueberries - There is no need to thaw the frozen berries before using them to make these muffins.

This recipe uses the basic ingredients like plain wholemeal flour and baking powder that I always have in my pantry.

Next, I did this.

IMPORTANT: Do not over-mix!!! The batter should be lumpy.

Spoon the mixture into muffin tin lined with paper cups and bake.
My kitchen was smelling berri-sweet when these muffins were baking... It is so therapeutic!!!

Bake for 25 minutes or until a skewer inserted in the center comes out clean. Leave to cool slightly in the tin for 5 minutes. Transfer the muffins onto a wire rack and allow them to cool further.

Serve warm or room temperature. These muffins are best eaten on the day of bake and they freeze very well too!

To freeze, wrap each of them individually in plastic wrap and seal in an airtight container or zip lock bag. Freeze for up to 3 months. Thaw at room temperature.

Gotta to try one of the muffins now!!!

Then my eyes dilated! My eyebrows rose! My face froze! And I was like...

Gosh! I've found my most favourite healthy berry muffins!!!
... when I nom nom nom this muffin!!! Ha ha ha... I'm such a drama queen!

Any variation? Yes that you can use this recipe too to make gluten free banana and berry muffins by replacing the wholemeal plain flour with 100g brown rice flour, 15g quinoa flour and 15g arrowroot. Told ya that this recipe is brilliant!!!

There are also numerous gluten free recipes including this that you can find in this book...
Gluten free Baby Passionfruit Cakes with Raspberry Icing from Lesson 2, the Measure and Beat method.

Too many sweet food? No! There are also many savoury recipes in this book too. Besides baking these banana and berry muffins and the quick and easy almond shortbread at here, I have also used a recipe from this book to bake this caramelised onion and blue cheese flat-bread.

Caramelised Onion and Blue Cheese flatbread... baked from a recipe at lesson 10 the kneading method.

See this! So soft, moist and extremely tasty!!!

I must admit that pungent-smelling blue cheese is like durians and might be not everybody's favourite thingee. Although this caramelised onion and blue cheese bread is exploding with umami taste, I know that the liking of the strong-flavoured blue cheese can be very subjective. Call me biased or maybe impartial?... I really like this book and prefer not to use this likely-to-be-biased recipe to describe this fabulous book further. Hence sorry... that I'm not sharing this recipe!

More savoury recipes....
Fig and Walnut Bread from Lesson 10 the Kneading method

Egg and Bacon Pies from Lesson 6 the Rubbing in method

I wish that I can show you more but there is really too much to show!!! My apology that I had to stop at this point.

If you love this book as much as I do, you may wish to know that it is available in most retail or online book shops selling at the retail price of AUD$45.

As this post is specially written to review this book, I'm sorry that I have agreed to the publisher that I can't publish the recipes in this book in this post. However, if you really wish to bake these super duper healthy banana berry wholemeal muffins, please read my post in details, you will see that you can actually do it without a written recipe as I have fully illustrated the process very thoroughly to you. *Hint*

Before ending this post, I like to thank Murdoch Books for giving me this opportunity to do this review. I like to make a disclaimer here that I'm not paid to do this and like to share my most honest opinions with everyone who read this review.

Happy Baking

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