Who doesn’t love a banana muffin? They’re so quick and convenient to grab on the run or to pop into a lunch box. These Banana Yoghurt Muffins are one of my favourite versions. They are super moist, which I love, with the added crunch of the flaked almonds on top.
I know it’s super easy to buy muffins pre-made. But for me, I really like to know what’s in my food. Especially baked items. These literally take less than 10 minutes to prepare and only 15 minutes to bake. Less time than popping to the shop to buy some. And honestly, as someone who absolutely hates food waste, it’s the best way to use up over ripe bananas.
These Banana Yoghurt Muffins freeze amazingly well so are great to pop in the freezer until you need them. So the perfect meal prep item. And even though I use dairy milk and yoghurt in this recipe, you can easily substitute them with non-dairy milk and yoghurt for those who prefer a vegan or lactose free version.
You can also substitute the almonds for any other nuts you prefer, or even sprinkle with oats if you have a nut allergy. Have a look at my Banana Oat Muffins recipe for a slightly different version.
Hot Cross Bun Muffins
Ingredients
Hot Cross Bun Muffins
- 1 Zest of one large orange Or 3 mandarins
- 1 Juice of 1 Large orange (approx. ½ cup / 125ml) Or 3 mandarins
- 100 grams Golden Sultanas (approx. ¾ cup)
- ¼ Cup Milk
- 1 tsp Vanilla Extract
- ¼ Cup Oil (Vegetable/Sunflower or Coconut Oil)
- ½ Cup Plain Yoghurt
- 2 Large Eggs
- ½ Cup Soft brown sugar
- 1½ Cups All-Purpose/Cake Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ½ tsp Ground Allspice
- ¼ tsp Ground Nutmeg
- Pinch of ground cloves
Glaze (Optional)
- ½ cup Icing/Powdered Sugar
- 1½ – 2 Tbsp Lemon Juice
Instructions
Hot Cross Bun Muffins
- Zest the orange and set aside
- Juice the orange, then heat the juice in the microwave till hot but not boiling, around a minute. Then add the sultanas
- Add the zest. Let sit while you prepare the batter (around 10 minutes) for the sultanas absorb the warm juice and plump up plump up a bit
- Preheat the oven to 200°C. Grease a standard muffin tin with non stick cooking spray or paper liners. Set aside
- In a large mixing bowl, add the milk, vanilla, oil, yoghurt, eggs and sugar. Whisk until smooth and combined
- Next, sift in the flour, baking powder, baking soda, salt and spices. Mix until just combined. Do not over mix
- Finally, add the sultanas, juice and zest mixture to the batter and mix through until combined. Do not over mix
- Evenly divide the batter between the muffin holes
- Bake for around 15 minutes, until golden and a cake tester/skewer inserted in the centre comes out clean
- Leave to cool in the tin for 15 minutes, then remove and place on a cooling rack to cool further
- Decorate as you wish once cooled completely or serve warm as is
Glaze (Optional)
- Sift the icing/powdered sugar into a bowl to remove any lumps
- Add the juice (start with the minimum amount) and mix until a smooth and lump free
- The mixture should look thick but pour/drizzle when you lift some up (if it's too runny it won't stick to the muffins). If it's too thick and doesn't run, add a little more juice until it with pour
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