Name: Banana and blueberry muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 2.50 gm ground cinnamon; 66.00 gm rolled oats; 2 eggs, lightly beaten; 200g Greek-style yoghurt; 80g polyunsaturated margarine, melted, cooled; 2 medium ripe bananas, mashed; 1 medium green apple, peeled, grated; 178.75 gm honey; 187.50 ml fresh blueberries or frozen blueberries

Banana and blueberry muffins

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Elevate classic blueberry muffins with the addition of fresh bananas for a delightful twist.

Ingredients:

300.00 gm self-raising flour
2.50 gm ground cinnamon
66.00 gm rolled oats
2 eggs, lightly beaten
200g Greek-style yoghurt
80g polyunsaturated margarine, melted, cooled
2 medium ripe bananas, mashed
1 medium green apple, peeled, grated
178.75 gm honey
187.50 ml fresh blueberries or frozen blueberries

Instructions:

Preheat your oven to 190°C/170°C fan-forced. Line twelve 1/3 cup-capacity non-stick muffin holes with large paper cases, then sift flour and cinnamon into a bowl. Stir in 1/2 cup rolled oats and make a well in the center.
Combine eggs, yogurt, margarine, banana, apple, and honey in a bowl. Gently mix together until just combined. Carefully fold in blueberries. Spoon mixture into paper cases, then top with remaining rolled oats. Bake for 20-25 minutes until golden and a skewer inserted into a muffin comes out clean.
Let muffins cool on a wire rack, then wrap them in plastic wrap for lunchboxes. Alternatively, store in snap-lock bags and freeze for up to 3 months. Thaw in the fridge overnight before serving.

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