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!

1 Votes Since October 5th


  • 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


  1. Heat oven to 200 C.
  2. Mix rolled oats, flour, baking powder, sugar, craisins, almonds and chopped bananas together.
  3. Mix eggs into yogurt and stir in the melted butter or oil.
  4. 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.
  5. Spoon into 6 giant, or 12 medium greased muffin pans. Pans should be piled high with mixture.
  6. Sprinkle tops with a little coffee crystals or other sugar if desired.
  7. 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

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