I have to tell you about my waist not want not muffins popsicles!
I’m not the perfect baker. So sometimes when I bake – and try out new recipes – things just do not turn out as planned. I made some lovely chia lemon muffins with ricotta – and though the taste was good – they were just too dense!
We ate a few, but… You know. They were just sitting there at my kitchen bench – making me feel guilty and miserable.
But then I thought – maybe I can use these muffins and make something better?
By now the muffins were both dense and dry. Half of them I dried in the oven with some raw liquorice powder – and they turned into yummy crumbs that I used in a dessert.
For the muffins popsicles I just crumbled an old muffin with my hand blender and added some yoghurt and a banana – and voila!
1 muffin (or some other old, dry cake – chocolate or whatever really)
1 cup of yoghurt – I used a low fat greek version with lemon to match my lemon muffin – but you can use one you already have or like)
1 banana (mine was very ripe – and worked out perfectly – so never ever throw out a brown banana again)
3 popsicle molds (these ones I’ve bought from Søstrene Grene)
1 hand blender
Cruble the muffin together with the yoghurt and banana and blend well. Give your cake crumbs time to soak into the yoghurt and banana – and give it an extra spin whit your hand blender.
Fill your molds and freeze.
Serve your muffins popsicles – or frozen cake pop – with a cup of coffee or tea. Delish!
This is a healthy option to snack on – one popsicle contains 1/3 muffin, 1/3 banana and 1/3 cup of low fat yoghurt. Not bad at all! If you want to try an even healthier option – take a look at our yummilicious Matcha popsicles.