Banana and courgette cupcakes

Sue Bedford (MSc Nutritional therapy)

Got any squishy bananas? Don’t throw them away…. Why not make some banana cupcakes – great for in a packed lunch, snack or as a dessert. Bananas are good for the gut as they contain prebiotic fibres which help feed the ‘good’ probiotic bacteria to help keep the gut healthy.

Been growing courgettes this year? Courgettes are packed with nutrients such as folate, vitamin C, zinc, iron, various B vitamins, fibre and magnesium. They contain anti-inflammatory properties and are also linked to helping regulate blood sugar levels – both of which are important in relation to fertility.

Did you know? Bananas are a great source of many nutrients including magnesium, tryptophan, vitamin B6, carbohydrate, and potassium, all of which have been linked to improved sleep – if you have trouble sleeping why noy have a banana before bedtime?

To make your Banana cupcakes you will need (makes around 12 )

100g butter

50g soft light brown sugar or stevia

3 bananas (about 300g)

2 eggs

1 small courgette grated

150g plain flour

2 tsp baking powder

½ tsp cinnamon

a pinch of ground nutmeg

40z sultanas (optional)

To make:

Pre heat the oven to 180 degrees C. Line cupcake tin with paper cases. Place the butter and sugar into a large bowl and cream together until light and fluffy. Peel the bananas and mash them with a fork- add to the bowl along with the eggs and grated courgette. Beat again until everything is well combined and creamy. Sieve the flour, baking powder and ground spices into another bowl. Add to the banana mixture and gently mix to combine.

Divide the mixture between the paper cases. Bake for around 20 mins until golden and springy to the touch. Allow to cool and then enjoy!