Whoa, what a mouthful. This muffin is simply the works, and the flavour combination is just delightful. These moist and tasty muffins are also full of energy, so they are perfect as a pick me up after exercise or a small meal on the go.
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| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
medium muffins
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Ingredients
- 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 grams packet of sliced almonds approx 140but not critical
- 2 or 3 chopped bananas more if you like, 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
Ingredients
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Instructions
- 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.
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