Easy banana and yoghurt muffins

If you’re after a heathy yet still delicious bite-sized snack to enjoy throughout the day than look no further than these addictive muffins! While banana bread might not be the healthiest of sweet treats, these mini versions mean you can still enjoy the flavour, but in moderation. These are perfect for wrapping up and taking with you on the go for a quick lunch or to enjoy with an afternoon cuppa. The addition of yoghurt in this recipe also gives the treats a much denser and even tastier flavour than normal banana bread that will have everyone asking you for the recipe. Enjoy these fresh throughout the week or double the ingredients and pop any extras in the freezer to be reheated later on!

Ingredients

• 2 cups self-raising flour
• 1/4 teaspoon bicarbonate of soda
• 1/2 cup brown sugar
• 2 teaspoons cinnamon sugar
• 2 eggs, lightly beaten
• 1/3 cup extra virgin olive oil
• 1 teaspoon vanilla bean paste
• 1/3 cup plain natural yoghurt
• 2 large over-ripe bananas, mashed (should be about 1 cup)
• Extra 1 small banana, sliced

Method

1. Preheat oven to 190C. Grease and line a 12-hole (1/3-cup-capacity) muffin pan with muffin cases. In a large bowl, sift flour and bicarbonate of soda together. Add brown sugar and cinnamon sugar. Stir to combine. Make a well in the centre.
2. Add egg, oil and vanilla to a small bowl. Whisk together. Add wet ingredients to dry ingredients. Do not stir. Pour in yoghurt and mashed banana. Stir mixture until just combined.
3. Spoon mixture evenly into holes in prepared pan. Top each with a slice of banana. Bake for 15 to 20 minutes or until just set. Cool in pan for 5 minutes. Transfer to wire rack to cool completely. Serve.