THE DAIRY KITCHEN
Crunchy Banana and Yoghurt Muffins
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
20 MINS
Cooking
30 MINS
These moist banana and peanut butter muffins are made with yoghurt and topped with a crunchy topping. The perfect snack for work.
Ingredients
1/2 cup rolled oats2 teaspoons ground cinnamon
1/4 cup almond meal
2 tablespoons sunflower seeds
2 tablespoons brown sugar
1 tablespoon reduced fat dairy spread
1 3/4 cups self raising flour
2 teaspoons cinnamon, extra
1/3 cup caster sugar
2 medium bananas, mashed
2 eggs
1 cup reduced fat vanilla flavoured yoghurt
1/2 cup peanut butter
140g tub apple puree
Handy Tips
These muffins are designed to be a great post workout snack, serve with a glass of milk, milky latte or a tub of yoghurt for an extra protein boost.
Muffins are best served warm.
Nutrition (per serve)
| Energy (kj) | 1177 |
| Sugars (g) | 16 |
| Protein (g) | 9.4 |
| Dietry Fibre (g) | 3.4 |
| Fat Total (g) | 11.6 |
| Sodium (mg) | 208 |
| Saturated (g) | 2.3 |
| Calcium (mg) | 70 |
| Carbohydrates (g) | 33.9 |
| Iron (mg) | 1.1 |
Method
- Combine oats, cinnamon, almond meal, sunflower seeds, brown sugar and dairy spread in a small bowl to make the topping. Set aside.
- Line a 12 x 1/3-cup capacity muffin pan with paper cases. Sift flour and extra cinnamon into a large bowl and stir in sugar.
- Place bananas, eggs, yoghurt, peanut butter and apple into a jug. Whisk with a fork to combine. Gently fold into flour mixture until just combined. Spoon into prepared muffin pans.
- Evenly divide topping over the muffins. Bake at 180°C for 25 to 30 minutes. Stand for 5 minutes before turning onto a wire rack to cool.
