I know there has been an influx of banana recipes lately – but hey when they are just $1.29 a kilo, who isn’t going to buy in bulk? We again had some bananas which needed to be used up, and I was after a simple recipe Liam could help me with. Muffins are always great to make with a little helper, there are lots of jobs for them from mixing the ingredients together, to putting the paper cases into the tin – the problem can then be getting them to leave the paper cases in the tin!
For this recipe I turned to taste.com.au. It’s always such a trap visiting this site, whilst I go there with the best intention of searching for just one recipe, it’s just so easy to get sidetracked and end up with a whole list of things that I want to make (just now after visiting the site for the recipe link, I want to make today’s featured recipe – raspberry, chocolate & almond cake!).
It took all of 15 minutes to make these – admittedly it would be a lot quicker without a little helper, but where is the fun in that! They tasted great, I liked the rolled oats mixed in, next time I think I’d add some chopped walnuts or pecans to give a little extra flavour. Liam liked them (surprise surprise!) so I’ve stashed a few in the freezer for him. Alas the next morning when I tried to bribe him with one of these muffins if he would let me cut his hair, he wouldn’t come to the party….
2 cups self raising flour
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
1 cup rolled oats
1/2 cup brown sugar
3/4 cup plain low fat yoghurt
1/4 cup canola oil
2 bananas mashed
* Preheat oven to 200 degrees and line a 12 hole muffin tin
* Sift flour, cinnamon and bicarb soda into a bowl, add the rolled oats and sugar and stir to combine
* Whisk eggs, yoghurt and oil together, add mashed banana and stir to combine
* Pour into bowl with dry ingredients and mix with a wooden spoon until just combined – mixture will still be lumpy
* Spoon into muffin tin and bake for approx 20 minutes or until lightly golden and cooked through.
* Leave to cool in cases for 5 minutes and then remove from tin.
** These can also be frozen.