Image ©Michelle Hartnett 2018. All rights reserved.
Just mix and bake…
(Based on a recipe found on taste.com.au)
Preheat your oven to 190 C or 170 fan-forced and line a 12 hole (1/3 cup capacity) muffin tray with muffin cases. (You can also just grease the tin if you prefer.)
Sift the flour and bicarb into a large mixing bowl then stir in the brown sugar and cinnamon.
Whisk your eggs, oil and vanilla together then add to the flour mixture. (Don’t stir at this stage or your muffins will be rubbery!)
Add the yoghurt and mashed bananas and then gently fold everything together. (I use a spatula to do this.)
Divide the mixture into your pan. You may like to top the muffins with walnuts or rounds of sliced banana.
Bake for 15-20 minutes until fragrant and golden. Stand in the pan for five minutes before turning out on a wire serving rack to cool.
2 cups self-raising flour.
1/4 teaspoon bicarb soda.
1/2 cup brown sugar.
3 teaspoons cinnamon.
2 eggs, lightly beaten.
2-3 over ripe bananas, mashed.
1/3 cup of extra virgin olive oil.
1 teaspoon of vanilla extract.
1/3 cup of plain natural yoghurt.
**Optional: I often add 1 cup of chopped, toasted walnuts.