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Banana Maple Mini Muffins

Banana Maple Mini Muffins

My girls are seriously into their muffins at the moment. Which I’m taking as a good thing as I’m always happier for them to be eating snacks that I have made  But it has meant that I’ve needed to up my muffin game and try out some new recipes. To be honest, I need the variation – there’s only so many batches of my apple muffins I can make! These banana maple mini muffins are my latest creation and have been a hit!

I love them because they are deceptively healthy. There’s no added sugar, just a little maple syrup and the banana for sweetness. They are full of oats and chia seeds adding a bit of extra goodness into the mix. And using yoghurt rather than oil to keep them moist just adds to it all. Plus they are delicious!  My girls told me they smelt like pancakes – that has to be a good thing right? And then they inhaled them! So I figure they have been given a big tick of approval, in this house anyway!

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Banana Maple Mini Muffins

Ingredients

1 1/2 cup self raising flour
½ teaspoon baking powder
1 cup rolled oats
1-2 tablespoons chia seeds
Zest of 1 lemon
1 egg
1 cup Greek yoghurt
2 tablespoons maple syrup
2 ripe bananas, mashed
1 teaspoon vanilla
2 tablespoons olive oil

Instructions

1
Preheat oven to 180 degrees. Line a mini muffin tray with paper cases – the mix makes around 36 muffins.
2
Sift the flour and baking powder into a large bowl. Add in the chia seeds and oats and stir to combine.
3
Add the egg, olive oil, lemon zest, yoghurt, maple syrup, vanilla and banana to another bowl and mix well to combine.
4
Add the banana yoghurt mixture to the dry ingredients and stir until just combined.
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 for about five days.

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