| | Sugar-free blueberry and banana yoghurt cakes
Sugar-free blueberry and banana yoghurt cakes
09 January 2020
Sugar-free blueberry and banana yoghurt cakes 4.3-5 9
  • Calories: 201 kj
  • Fat: 1.9g
  • Carbohydrates: 6.5g

How to Make:

  1. Preheat oven to 190°C/170°C fan-forced. Grease three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.
  2. Combine flours and stevia together in a bowl. Whisk yoghurt, banana, oil and egg together in a jug. Add to flour mixture. Stir until just combined. Fold through blueberries. Spoon mixture into prepared pan holes.
  3. Bake for 12 minutes or until light golden and cakes spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.
Time for preparing:
15 min.
Servings:
36

Ingredients:

  • 1 cup self-raising flour
  • 1/2 cup wholemeal self-raising flour
  • 1/2 cup Stevia Sweet granules
  • 1 cup reduced-fat plain Greek-style yoghurt
  • 1/2 cup mashed banana (see note)
  • 1/4 cup extra-light olive oil
  • 1 egg
  • 1 cup frozen blueberries
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