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Banana and rolled oat muffins

Banana and rolled oat muffins
Recipe type: Breakfast
Cuisine: Indian
Serves: 10
Prep time:
Cook time:
Total time:
Make healthier snack choices with oven-baked treats, like these banana and oat muffins.
  • 2 cups (260g) self-raising flour
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 cup (100g) rolled oats
  • ½ cup (100g) brown sugar
  • 2 eggs
  • ¾ cup (185g) plain low-fat yoghurt
  • ¼ cup (60ml) canola oil
  • 2 bananas, mashed (250g)
  1. Preheat oven to 200°C. Line a 12 cup muffin pan with paper cases.
  2. Sift flour, cinnamon and soda into a bowl. Empty the flour husks from the sifter back into the bowl along with the oats and brown sugar, and stir to combine.
  3. Whisk eggs, yoghurt and oil together. Add banana and stir to combine. Pour into dry ingredients and mix together using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.
  4. Spoon mixture into paper cases. Bake for 20 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.
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