Healthy Muesli, Oat & Banana Muffins by Katie Day
1. Preheat the oven to 190°C/375°F/Gas Mark 5 and line a 12-hole muffin tin with paper muffin cases.
2. Sieve the flour and bicarbonate of soda into a large bowl, add the bran left in the sieve and stir in the sugar and muesli. Mash the banana with a fork in a small bowl.
2. Lightly beat together the eggs, the melted Lurpak® Lighter Spreadable and yoghurt in a jug until combined. Pour into the flour and muesli mixture along with the mashed banana and stir with a spatula until just combined.
3. Divide the muffin mixture equally between the paper cases. Sprinkle the muffin tops with oats. Bake in the preheated oven for 18-20 minutes until lightly golden and risen. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool further.
Ingredients
- 200g self-raising wholemeal flour
- ½ tsp bicarbonate of soda
- 150g light brown soft sugar
- 25g high fruit muesli
- 1 small banana, about 150g unpeeled
- 3 eggs
- 100g Lurpak® Lighter Spreadable, melted
- 75ml organic 2% fat natural yoghurt
- 25g porridge oats
- Mixed seeds (optional)
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