Rev up lunchboxes for the start of the new school year with these healthy banana berry muffins.
Ingredients
- 2 cups wholemeal self-raising flour
- 1/2 cup self-raising flour
- 1 teaspoon Masterfoods Ground Cinnamon
- 1/2 cup brown sugar
- 1 cup banana, mashed
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1 3/4 cups 98per cent fat-free blueberry yoghurt
- 1/4 cup extra-light olive oil
- 1/2 cup frozen or fresh blueberries
Method
- Step 1Preheat oven to 190C (170C fan-forced). Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
- Step 2Combine flours, cinnamon and sugar in a large bowl. Make a well. Add banana, vanilla, egg, yoghurt and oil. Stir until just combined. Spoon into paper cases. Top with blueberries.
- Step 3Bake for 20 to 25 minutes. Stand in pans for 2 minutes. Transfer to a wire rack to cool.
Nutrition
964 kj
Energy
7g
Fat Total
1g
Saturated Fat
4g
Fibre
6g
Protein
22mg
Cholesterol
232.38mg
Sodium
16g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale, Food editor – Super Food Ideas
- Image credit: Andrew Young
- Publication: Taste.com.au
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