Banana Split Muffins
- Nut free
- Vegetarian
Ingredients
- olive or canola oil spray
- 2 cups wholemeal self-raising flour
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1 cup ripe banana, mashed
- 1-1 1/2 cups Greek or natural yoghurt
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup linseeds
Variations
To make this gluten-free, use gluten free self-raising flour and cook for 30-35 minutes
To make this egg-free, use 2 tbs flaxseeds or flaxseed meal and 2 tbs water instead of the 2 eggs.
Method
1. Preheat the oven to 180C fan forced (or 200C conventional). Grease a 12 hole muffin tin.
2. Mix the flour, cinnamon, salt and sugar in a large mixing bowl.
3. In a measuring jug, measure 1 cup mashed banana and 1 cup yoghurt. Add the vanilla extract and eggs and mix well.
4. Gently stir in the wet mixture to the dry mixture. Less stirring is better! Depending on your choice of yoghurt and your bananas, you might need to add a bit more to get the right texture. You’re looking for a thick batter that will still fall off the spoon. When it’s nearly mixed, add linseeds.
5. Spoon mixture into the muffin tray.
6. Bake for 20-25 minutes, until a skewer poked into the middle comes out clean. Let cool on a rack.
Storage: Best eaten on the same day they’re baked. Store in an air-tight container at room temperature. They freeze very well. Let defrost in the lunchbox or 30 sec in the microwave.
Looking for other flavours?
Check out our Peachy Keen and Pumpkin Spice varieties.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 755 kj | 897 kj |
| Protein | 5.5 g | 6.5 g |
| Fat, total | 3.9 g | 4.7 g |
| — saturated | 0.9 g | 1.1 g |
| Carbohydrate | 29 g | 33.9 g |
| — sugars | 12 g | 14.3 g |
| Sodium | 229 mg | 271 mg |
| Fibre | 4.3 g | 5.1 g |