Name: Banana berry yoghurt muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 300.00 gm wholemeal self-raising flour; 75.00 gm self-raising flour; 2.50 gm ground cinnamon; 90.00 gm brown sugar; 260.00 gm banana, mashed; 4.40 gm vanilla extract; 1 egg, lightly beaten; 437.50 ml 98per cent fat-free blueberry yoghurt; 56.88 gm extra-light olive oil; 125.00 ml frozen or fresh blueberries

Banana berry yoghurt muffins

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Elevate lunchboxes with these delicious and nutritious banana berry muffins for back-to-school season.

Ingredients:

300.00 gm wholemeal self-raising flour
75.00 gm self-raising flour
2.50 gm ground cinnamon
90.00 gm brown sugar
260.00 gm banana, mashed
4.40 gm vanilla extract
1 egg, lightly beaten
437.50 ml 98per cent fat-free blueberry yoghurt
56.88 gm extra-light olive oil
125.00 ml frozen or fresh blueberries

Instructions:

Preheat your oven to 190C (170C fan-forced) and line a 12-hole muffin pan (1/3 cup capacity) with paper cases.
In a large bowl, mix together flours, cinnamon, and sugar. Create a well in the center and add in banana, vanilla, egg, yogurt, and oil. Gently stir until just combined. Spoon the batter into paper cases and sprinkle the tops with blueberries.
Bake for 20 to 25 minutes until golden brown. Allow to cool in the pans for 2 minutes, then transfer to a wire rack to cool completely.

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