Banana Yoghurt Muffins

30 May

Thomas’ cousin was coming for morning tea this morning so we decided to make some yummy muffins. I think bananas and yoghurt are 2 of Thomas’ favourite foods (in the healthy category anyway!) so these muffins sounded perfect to me!

This recipe came from my friend Claire :-), she found it on the taste.com.au website.

Ingredients

1 3/4 cups self-raising flour
1/2 cup caster sugar (I only used 1/4 cup)
1 cup natural yoghurt (I used vanilla yoghurt)
1 egg
2/3 cup vegetable oil
2 large bananas, mashed

Method

  1. Preheat oven to 180°C. Lightly grease a 12-hole, 1/3 cup-capacity muffin pan. Sift flour and sugar into a bowl.
  2. Combine yoghurt, egg, oil and 1 cup mashed banana in a large bowl. Gradually add dry ingredients, stirring until just combined.
  3. Spoon mixture into muffin holes. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
  4. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold. Can be frozen and reheated.
The recipe made 12 large muffins and there was some left over so I made 12 mini muffins also. Perfectly bite sized.
I got a bit distracted and didn’t hear the timer so ours are a little ‘browner’ on the top but still taste delicious!
This recipe is really easy and tastes so good. The best thing is that most of the ingredients I have in my fridge or cupboard most of the time so they can be made at short notice any time you need a little snack. Perfect for cooking with kids…
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3 Responses to “Banana Yoghurt Muffins”

  1. Claire May 30, 2011 at 5:33 am #

    This recipe is also very yummy made when made with Strawberry yoghurt.

Trackbacks/Pingbacks

  1. Top Ten Tips for Feeding Fussy Eaters | cookwithkids - April 14, 2013

    […] what goes into your (young) child’s mouth. Where you can, add grated veges to dinners, cook fruit muffins instead of chocolate ones, make savoury muffins for lunches and afternoon […]

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