Who doesn’t love a banana muffin? They’re so quick and convenient to grab on the run or to pop into a lunch box.
These literally take less than 10 minutes to prepare and only 15 minutes to bake. Less time than popping to the shop to buy some. And honestly, as someone who absolutely hates food waste, it’s the best way to use up over ripe bananas.
2 Very Ripe Bananas (medium/large) Mashed
¼ Cup Milk*
1 tsp Vanilla Extract
¼ Cup Oil (Vegetable/Sunflower or Coconut Oil)
½ Cup Plain Yoghurt*
2 Large Eggs
½ Cup Soft brown sugar
1½ Cups All-Purpose/Cake Flour
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
1 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
Flaked Almonds (raw) for sprinkling on top Optional
Preheat the oven to 200°C. Grease a standard muffin tin with non stick cooking spray or paper liners. Set aside
In a large mixing bowl, mash your ripe banana. Then add the milk, vanilla, oil, yoghurt, eggs and sugar. Whisk until smooth and combined
Next, sift in the flour, baking powder, baking soda, salt and spices. Mix until well combined
Evenly divide the batter between the muffin holes, then sprinkle over the flaked almonds
Bake for 15 minutes, until golden and a cake tester/skewer inserted in the centre comes out clean
Leave to cool in the tin for 15 minutes, then remove and place on a cooling rack to cool further
NOTES: These Banana Yoghurt Muffins freeze amazingly well so are great to pop in the freezer until you need them. So the perfect meal prep item. And even though I use dairy milk and yoghurt in this recipe, you can easily substitute them with non-dairy milk and yoghurt for those who prefer a vegan or lactose free version.
You can also substitute the almonds for any other nuts you prefer, or even sprinkle with oats if you have a nut allergy.
Recipe by Vanessa Vermaak @ My homemade Kitchen