Banana Berry Yoghurt Mini Muffins
I’m loving how easy it is to get my girls to eat mini muffins at the moment. They think they are a delicious treat so will gobble them up with abandon. Little do they know that I am experimenting with making healthier muffins so I’m happy for them to indulge! These Banana Berry Yoghurt Mini Muffins were a huge hit when I made them last week. They ticked all the boxes. Mini muffin treat – tick! Healthy snack option – tick! Pink – tick! Delicious – tick! What more could you want? Oh they are super easy and quick to make too. Perfect all round!
Ingredients
2 cup self raising flour
1 cup rolled oats
1-2 tablespoons chia seeds
1 tablespoon maple syrup
1 egg
1 cup Greek yoghurt
1 cup frozen mixed berries
2 ripe bananas
1 teaspoon vanilla
2 tablespoons olive oil
Instructions
1
Preheat oven to 180 degrees. Line a mini muffin tin with paper cases – the mix makes around 45 muffins.
2
Combine the flour, chia seeds and oats in a large bowl and stir to combine.
3
Add the bananas, frozen berries, egg, olive oil, yoghurt, maple syrup and vanilla and banana to a blender or food processor and blitz until smooth.
4
Add the wet ingredients to the dry ingredients and stir until just combined. Don’t’ over mix the batter – this leads to tough muffins.
5
Spoon the mixture in to the prepared muffin tray, dividing the mixture evenly. Bake in the oven for around 25 minutes, checking that they are cooked through.
6
Remove from the oven and allow to cool for about five minutes in the tray. Then remove and cool completely on a wire rack. Store in an airtight container in the fridge.
