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 which comes from the yoghurt and banana. 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.
