Ingredients

The following ingredients have 14 Servings
  • 250 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 4 tbsp porridge oats
  • 100 g light brown soft sugar
  • 130 g chopped fresh or frozen cranberries
  • 2 ripe medium size bananas
  • 1 medium egg
  • 50 ml vegetable oil
  • 50 ml Greek yogurt % Fat

Instruction

  • Pre-heat oven to 200C / Fan 180C
  • Line muffin trays with paper cases.
  • Sieve flour into a large bowl, add the bicarbonate of soda then stir in the porridge oats, sugar and chopped cranberries.
  • In a separate pyrex bowl, first mash up the bananas then mix in the egg, vegetable oil and yogurt.
  • Using a spatula, fold these wet ingredients carefully into the dry ingredients you don’t want to make the mixture too dense.
  • Divide the mixture equally between the paper cases, filling to the top of each case.
  • Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a wooden skewer (which should come out clean) to check they are cooked.
  • Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.
  • Once cooled completely, store in an air tight sealed container for three to five days.