Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 12 pcs
Difficulty level: 2 out of 4
10 Ingredients
- 5 medium ripe bananas, roughly chopped (save 1 for later, thickly sliced)
- 2teaspoons vanilla extract
- 1/4 cup extra virgin olive oil
- 2teaspoons ground cinnamon
- 3tablespoons maple syrup (save 1 tbs for later, to serve)
- 1 cup milk
- 2 free range eggs
- 1 1/2 cups Macro Organic self-raising flour
- 200grams blueberries
- 1 cup Macro organic natural yoghurt (to serve)
Description
This nutritionally approved muffin recipe makes for the perfect afternoon snack. Packed with bananas and blueberries, these muffins are naturally sweet.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with muffin wraps.
Step 2 of 4
Place banana in a large bowl and mash with a fork until smooth. Add vanilla, oil, cinnamon, syrup, milk and eggs. Stir to combine.
Step 3 of 4
Add flour to banana mixture and stir until just combined. Fold in blueberries. Divide mixture among holes and top with sliced banana. Bake for 25 minutes or until a skewer inserted into centres comes out clean. Cool slightly in pan.
Step 4 of 4
Place yoghurt in a small bowl and drizzle over extra syrup. Serve muffins warm or at room temperature with yoghurt mixture.
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