Happy National Picnic Week!

These easy Banana Cherry Custard Muffins are an awesome picnic treat! They’re absolutely delicious and are sugar and fat free too!

All the sugar and sweetness come naturally from the bananas and the cherries to make these a perfect guilt free treat. Oh and they’re gluten free too!

I had them for breakfast but they also make a great snack or pudding.

Makes 12

Low – calorie cooking spray

150g frozen pitted cherries, thawed, halved and well drained

3 very ripe bananas

½ tsp vanilla extract

4 large eggs, beaten

Icing sugar to dust – optional

Method

Preheat the oven to 190c, gas 5, 375f

Spray a 12-cup muffin pan with low – calorie cooking spray

Line a plate with 2 layers of kitchen paper and place the cherries on top to dry briefly.

Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix well to combine.

Add the eggs and whisk until well combined.

Divide the cherries evenly among the muffin cups, then pour over the banana custard, each cup will be about ¾ full.

Bake until the muffins are well risen and set, this will take 12 – 14 minutes.

Run a thin knife around the edge of each muffin and remove carefully using a small offset spatula.

Cool slightly then dust with icing sugar, if using.

👩🏼‍🍳 Chef’s Notes; These are best eaten warm or cold on the day, but will keep until the next day in the fridge.