Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 1 1/2 cups wholemeal plain flour
- 3teaspoons baking powder
- 2tablespoons brown sugar
- 2 free range eggs, lightly beaten
- 1/2 cup Greek-style yoghurt
- 1/4 cup extra virgin olive oil
- 1teaspoons vanilla bean paste
- 1 banana, mashed
- 4 yellow nectarines, halved, destoned, 2 thinly sliced into wedges, 2 coarsely grated
- 1/4 cup rolled oats
Nutrition per serving
680kJ / 162Cal
680 Kilojoules or 162 Calories
8% of daily energy intake*
Protein
4.2grams
Fat
6.3grams
Carbs
21.2grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Moist and fluffy with sweet nectarine slices, vanilla bean and banana, these healthier wholemeal muffins won't last long at your place.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases.
Step 2 of 3
Combine flour, baking powder and sugar in a large bowl. Make a well in the centre. Add egg, yoghurt, oil, vanilla, banana, grated nectarine and 1/2 cup water, and stir to combine (do not overmix).
Step 3 of 3
Divide mixture among paper cases and top with sliced nectarine and oats. Bake for 25 minutes or until a skewer inserted into centre of muffins comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Serve.
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