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Baked banana, yoghurt and walnut muffin with two bananas to the right

Banana, Yoghurt And Walnut Muffins

A dynamic combo of ingredients that regulates your PMS-fuelled cravings and cramps.
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Course Breakfast, Dessert
Cuisine English
Servings 12

Equipment

  • 1 Mixing Bowl
  • 1 Whisker or Electric Mixer
  • 12 Muffin Cups
  • 1 Baking tray
  • 1 Cooling Rack

Ingredients
  

  • ¼ cup Oatmeal
  • ½ cup Rice flour
  • ¼ cup Ground flaxseed
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 2 Eggs, beaten
  • ¼ cup Plain yoghurt
  • 3 medium Ripe bananas, mashed
  • ½ cup Honey
  • ⅓ cup Grapeseed oil
  • ¼ cup Walnut pieces

Instructions
 

  • Preheat oven to 190°C.
  • In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder and bicarbonate of soda.
  • In a separate bowl, combine the eggs, yoghurt, bananas, honey and oil. Add flour mixture and fold in the walnuts.
  • Spoon the batter into paper-lined muffin trays. Bake for 20 to 22 minutes or until the tops spring back when lightly touched.
  • Cool on a wire rack.

Notes

Per 83g muffin: 921kJ, 10g fat (1g sat), 160mg sodium, 31g carbs, 3g fibre, 16g sugars, 4g protein
Keyword Muffins