Julie, from Rotorua...
Banana, Cranberry & Almond Oat Muffins
A delicious moist nutritious muffin to satisfy any gnawing hunger. Great as a whole meal or a pick me up when engaging in high energy activity. Some triathlon guests staying with me recently described them as the perfect food! A great way to use up left over yoghurt and bananas. I run a bed and breakfast and I make the muffins from left over yoghurt and bananas from one set of guest and present them as part of breakfast for the next guests!
- 100 grams rolled oats
- 300 grams flour ( white or wholemeal)
- 3 teaspoons of baking powder
- 100 - 200 grams of sugar (depends on your sweet tooth)
- 200 grams of Craisins (dried cranberries)
- 1 packet of sliced almonds (approx 140 grams but not critical)
- 2 or 3 (more if you like) chopped bananas (chunky)
- 2 large eggs
- 70 grams of melted butter or ricebran oil
- 500 mls of yogurt (enough to mix to a wet mix)
- Coffee cyrstals to sprinkle over tops of muffins before baking
- Heat oven to 200 C.
- Mix rolled oats, flour, baking powder, sugar, craisins, almonds and chopped bananas together.
- Mix eggs into yogurt and stir in the melted butter or oil.
- Gently fold the wet ingredients into the dry ingredients with a large spoon or spatula adding more yogurt (or milk) if necessary . Try not to over mix.
- Spoon into 6 giant, or 12 medium greased muffin pans. Pans should be piled high with mixture.
- Sprinkle tops with a little coffee crystals or other sugar if desired.
- Bake for approximately 30 minutes (or until a skewer comes out clean) for large muffins less for smaller muffins.
|Amount||Cooking Time||Prep Time|
|6 giant or 12 medium muffins||approximatley 30 minutes||5 minutes|