Bananas and Baking, one of my favourite combinations. We often have a couple of bananas hanging around earmarked for mummy to bake with as no-one like over-ripe bananas in our house. This weekend I decided to move away from our beloved flapjacks and try out some muffins. I’d seen a recipe somewhere that used yoghurt and banana with hardly any sugar or fat and that had got stuck in my mind, Of course I have no idea what the recipe was or where it was and it was a wheat containing recipe…. so this is where my baking brain took me.
The result. A lovely moist, springy muffin that has little hidden gems of banana hidden inside. These are going to be come a regular in our house and lend themselves to all kinds of variations. Chocolate chips, raisins, dried cranberries mmmmm.
These muffins have 5g sugar, 1 g fat and 72kcals per muffin which is pretty healthy. The oats are wholegrain and the bananas give them a great fruit boost. Great for enjoying mid afternoon when you fancy cake or as a snack for the kids. Compare this to other toddler snacks you can buy and these are a much healthier option. These are also perfect for making with kids, I know my toddler will be having a go.
- 100g oats
- 30g brown sugar
- 2 tsp baking powder
- 2 eggs
- 100g natural yoghurt
- 2 bananas
- Preheat the oven to Gas Mark 5 and prepare the muffin tin.
- Place the oats in a food processor and blitz to make a rough flour.
- Add the sugar, baking powder and mix.
- Next add the eggs, yoghurt and mashed banana and mix.
- Place into muffin cases and bake for 15-20 minutes.
- I used silicone muffin cases.