Banana Oat Yoghurt Muffins with Raspberries
So this is a great muffin recipe using yoghurt and oats with over-ripe bananas for sweetness. You can substitute any berry for the raspberries, fresh or frozen. (try strawberries or blueberries). With the berries it is always a good idea to add about half to the main batter and then poke the rest in the top (for aesthetical reasons). With frozen berries be careful not to overmix when adding the berries, stir until just combined as frozen berries always tend to bleed into the batter.
Turn the oven temperature higher to preheat (200) and bake until a high dome forms on the muffin, then turn down to 180 for the remainder of the time.
These muffin have yoghurt so they won’t reach such a high dome.
- 1 1/2 Cups Plain Flour
- 1/2 Cup Caster Sugar
- 1/2 Cup Rolled Oats
- 1/3 Cup Milk
- 2 Bananas mashed (overripe)
- 1/4 tsp bicarb soda
- 1 Tablespoon Baking Powder
- 1 teaspoon Cinnamon
- 1 egg
- 1/2 Cup Oil
- 1 teaspoon Vanilla bean paste
- 1 Cup Greek Yoghurt
- 1 Cup frozen or fresh berries (raspberries, strawberries, blueberries)
- Preheat oven to 200 degrees celsius fan forced, grease/ or line a 12 hole muffin tin.
- In a large bowl whisk together the dry ingredients (flour, sugar, oats, baking powder and cinnamon).
- In a small bowl mash the bananas, stir through the milk and bicarb soda, leave to sit.
- In a medium bowl whisk the egg, olive oil, vanilla bean paste and yoghurt together until well combined.
- Add the wet ingredients to the dry and stir until just combined. add half of the berries stir through until just combined.
- Divide the batter evenly into prepared muffin tin (makes approx 16) (whether you use patty tins or not is up to you), poke the remaining berries into the top of the muffins and garnish with a sprinkling of extra rolled oats if desired.
- bake 5-8 minutes until muffins have domed, then turn down to 180 and bake for remainder until muffins are springy to touch. approx 20-25 mins total