Banana Yoghurt Muffins
These Banana Yoghurt Muffins are super moist with the added crunch of flaked almonds sprinkled on top. Less than 10 minutes to prep and only 15 minutes to bake. And they freeze very well.
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Ingredients
- 2 Very Ripe Bananas (medium/large)* Mashed
- ¼ Cup Milk**
- 1 tsp Vanilla Extract
- ¼ Cup Oil (Vegetable/Sunflower or Coconut Oil)
- ½ Cup Plain or Greek yogurt
- 2 Large Eggs
- ½ Cup Soft brown sugar
- 1½ Cups All-Purpose/Cake Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda (bicarbonate of soda)
- ¼ tsp Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- Flaked Almonds (raw) for sprinkling on top Optional
Instructions
- 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, mash your ripe banana. Then 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 well combined
- Evenly divide the batter between the muffin holes, then sprinkle over the flaked almonds
- Bake for 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
Notes
*If your bananas are very small use 3
**Feel free to substitute with a non-dairy version
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