Ingredients

The following ingredients have 4 Servings
  • 200 g plain flour
  • 100 g wholemeal flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 80 g caster sugar
  • 3 large ripe bananas (mashed)
  • 180 g no fat Greek yogurt
  • 2 medium eggs (whisked)
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 80 g sultanas*

Instruction

  • Preheat oven to 180C and line a 12-hole muffin tin with papers.
  • Sift all the dry ingredients, the flours, bicarbonate of soda, baking powder, cinnamon, salt and sugar into a large mixing bowl. Mix.
  • In a separate Pyrex bowl, add the wet ingredients by mashing the bananas first with a potato masher or fork, then add the yogurt, eggs, oil and vanilla extract. Mix well.
  • Slowly fold the wet ingredients into the larger bowl with the dry ingredients using a spatula. Stir in the sultanas if required.
  • Spoon the batter into the papers in the muffin tin.
  • Bake for 15 – 20 minutes in the centre of an oven until risen and golden. Check the centre of one with a toothpick to ensure it comes out clean.
  • Transfer and cool on a wire rack.