19 July, 2015
Banana Oat Yoghurt Muffins
Banana Oat Yoghurt Muffin
Makes:12 standard sized muffins
Ingredients:
- 1 cup rolled oats
- 1 cup fruit flavoured yoghurt (raspberry used in picture)
- 1 cup SR flour
- 1/4 cup raw sugar (optional)
- 1 teaspoon baking powder
- 1/3 cup canola or vegetable oil
- 1 ripe banana, mashed
- 1 egg
- 1/2 cup frozen raspberries
- Pinch salt
Method:
- Combine all ingredients into a bowl using a wooden spoon or spatula to combine well.
- Cover the bowl with a clean tea towel and allow the mixture to sit for 15-30 minutes to allow the oats to soften.
- Preheat oven to 180 degrees Celsius, line a muffin tray with paper liners and give each of the paper liners a quick spray inside of cooking spray.
- Use your spatula to remix the batter to ensure will combined and spoon the mixture into the muffin tray not filling more than 3/4 full.
- Bake for 15-20 minutes until golden and a cake skewer comes out clean.
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.