serves 16
Ingredients:
- 4 ripe bananas (mashed)
- 1 cup fresh or frozen blueberries
- 1/2 cup Extra Virgin Olive Oil
- 2 eggs
- 1/4 cup brown sugar
- 1 teaspoon bicarb soda
- 1 ½ teaspoons baking powder
- 2 teaspoons cinnamon
- 1/3 cup plain natural yoghurt
- 1 1/2 cups plain wholemeal flour
- 1/3 cup self-raising flour
Method:
- Preheat oven to 180°C (160°C fan-forced). Line sixteen 80ml (1/3-cup) capacity muffin tins with paper cases.
- In a large bowl, beat sugar and oil with an electric mixer until creamy. Add eggs and beat well.
- Sift wholemeal flour, self-raising flour, baking powder, bicarb soda and cinnamon in a separate large bowl.
- Combine wet ingredients with dry ingredients and fold in the yoghurt, mashed bananas and blueberries. Spoon mixture into lined muffin tins. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. Serve muffins warm or at room temperature.
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