Sarah's jam donut cakes
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Recipe by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes. This healthier version of a classic means you can still enjoy the foods you love and stay on track.
Ingredients
Banana(s)
1 medium, mashed
Egg(s)
1 medium
Vanilla bean extract, alcohol free
½ tsp
White self-raising flour
⅓ cup(s), (50g)
Berry jam
2 tsp
Reduced fat oil spread
2 tsp
Caster sugar
2 tsp
Ground cinnamon
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C. Lightly spray 4 holes in a 12- hole (80ml) capacity muffin tin.
2
Place banana, egg, vanilla and flour in a small bowl and stir until well combined. Spoon one heaped tablespoon of mixture into each of the 4 prepared muffin holes, spoon 1/2 teaspoon jam into the middle, then spoon over the remaining mixture to completely cover jam.
3
Bake for 12-15 minutes, or until cakes spring back when lightly touched with fingertips. Stand in tin for 5 minutes before transferring to a wire rack to cool.
4
Place spread in a microwave-safe bowl and microwave on High (100%) for 20 seconds or until melted. Combine sugar and cinnamon on a small plate. Using a pastry brush, brush the cakes with the melted spread, then roll in cinnamon sugar to coat.
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