Sarah's jam donut cakes
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.
1 medium, mashed
Vanilla bean extract, alcohol free
White self-raising flour
⅓ cup(s), (50g)
Reduced fat oil spread
1 x 3 second spray(s)
- Preheat oven to 160°C. Lightly spray 4 holes in a 12- hole (80ml) capacity muffin tin.
- 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.
- 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.
- 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.
TIP: Donut cakes can be completed up to the end of step 3 and frozen for up to 3 months. Once defrosted continue with step 4.