Banana bread is an all-time favourite and a great way to use up ripe bananas, which can be frozen until you are ready to bake. This version is baked individually as low-Gi muffins and spiked with peanut butter. By: Juleta Hirner


Preheat the oven to 180ºC and prepare a muffin tray. Mix the oil and sugar in a bowl. Add the eggs and milk and beat well. Add the grated apple and banana and stir to combine. Sift the flour, baking powder, bicarb and salt in a bowl, and then mix in the oat bran and ProNutro. Add the dry ingredients to the egg mixture and stir until just combined and lumpy. Spoon 2 Tbs of mixture into each muffin cup, then spoon in ½ tsp peanut butter dollop followed by another spoonful of muffin mixture. Bake for 30 minutes and cool slightly before serving with jam and tea.

Green tea

Health kick:

These muffins are packed with nutritional goodness, and being low-GI they won’t affect your waistline either. Definite lunchbox winners!



2 Tbs oil [try Westfalia Premium avocado oil] ¾ cup soft brown sugar
3 XL free-range eggs
4 Tbs low-fat milk
1 apple, grated
3 ripe bananas, mashed
1 1/4 cup flour
2 tsp baking powder
1 tsp bicarb
1/2 tsp salt
1/2 cup oat bran
1/2 cup wholewheat ProNutro
6 tsp peanut butter


Nutritional Information:

1 032kJ; 6g protein; 37g carbohydrate; 3g total fibre; 5g total fat; 1g saturated fat; 3g monounsaturated fat; 1g polyunsaturated fat; 69mg cholesterol; 106mg sodium


Guest Writer

This post has been curated by a Longevity Live editor for the website.

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