A while back I posted a recipe for White Chocolate and Cranberry Muffins. My son has loved taking these to daycare, but after a year, the novelty has worn off.
Today, looking at the bunch of bananas on the bench, browning faster than we are eating them, I knew I had to instead make some banana muffins. This recipe, originally from taste.com, adds blueberries – gotta love a superfood, oats and yoghurt to make the muffin nice and moist. Yum!
Banana and Blueberry Muffins
- 2 cups self-raising flour
- 1 teaspoon ground cinnamon
- 2/3 cup rolled oats
- 2 eggs, lightly beaten
- 200g tub natural yoghurt
- 80g polyunsaturated margarine, melted, cooled
- 2 medium ripe bananas, mashed
- 1 medium green apple, peeled, grated
- 1/2 cup honey
- 3/4 cup fresh or frozen blueberries
- Preheat oven to 190°C/170°C fan-forced. Line twelve 1/3 cup-capacity non-stick muffin holes with large paper cases.
- Sift flour and cinnamon into a bowl and stir in 1/2 cup rolled oats. Make a well in the centre.
- Add eggs, yoghurt, margarine, banana, apple and honey. Stir to just combine. Fold in blueberries.
- Divide mixture between the paper cases and sprinkle tops with remaining rolled oats.
- Bake for 20 to 25 minutes or until golden and a skewer inserted into a muffin comes out clean.
- Cool muffins on a wire rack.
These freeze really well so they are perfect for school lunches. Just pop them in a ziplock freezer bag and store for up to 3 months.