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20 minutes
20 minutes
40 minutes
- 3 very ripe bananas
- 59.40 gm brown sugar
- 125.00 ml fruit-flavoured yoghurt, (eg. mango, apricot)
- 60g melted butter or margarine
- 500.00 ml Wheat & Gluten Free Muesli
- 130.00 gm rice flour
- 8.00 gm gluten-free baking powder
- 28.75 gm walnuts
- 62.50 ml Wheat & Gluten Free Muesli, extra
- Peel bananas and mash with a fork until smooth.
- Combine sugar, yogurt, eggs, and butter in a large bowl, stirring well until fully mixed.
- Combine the muesli, flour, baking powder, and walnuts into the banana mixture, ensuring everything is thoroughly mixed.
- Fill the greased muffin tin cups with the mixture, then top with extra muesli. Bake at 180°C for 20 minutes until golden. Allow to cool before storing in an airtight container.
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