Description

Rev up lunchboxes for the start of the new school year with these healthy banana berry muffins.

Ingredients

  • 2 cups wholemeal self-raising flour
  • 1/2 cup self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 1 cup banana, mashed
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1 3/4 cups 98per cent fat-free blueberry yoghurt
  • 1/4 cup extra-light olive oil
  • 1/2 cup frozen or fresh blueberries

Instructions

  1. Preheat oven to 190C (170C fan-forced). Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
  2. Combine flours, cinnamon and sugar in a large bowl. Make a well. Add banana, vanilla, egg, yoghurt and oil. Stir until just combined. Spoon into paper cases. Top with blueberries.
  3. Bake for 20 to 25 minutes. Stand in pans for 2 minutes. Transfer to a wire rack to cool.