This is a great recipe for using up left over fruit or dried fruit and over ripe bananas. Plus with the added bonus of being low fat and dairy free, it should please most appetites!
I find I can make about 12 – 14 regular muffins and 4-6 tiny muffins from this recipe
300g self-raising flour
1 tsp bicarbonate of soda
100g light brown sugar
50g porridge oats , plus 1 tbsp for topping
2 medium bananas , the riper the better
284ml yoghurt – natural or flavoured up to your taste preferences
5 tbsp light olive oil
2 egg whites
150g blueberries/raspberries/strawberries/raisins or could use a combination or use any other fruit you prefer or even carrots and walnuts! Works with most fruit really!
Heat oven to 180C/fan 160C/gas 4
Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre.
In a separate bowl, mash the bananas until nearly smooth. Stir the yoghurt, oil and egg whites into the mashed banana until evenly combined.
Pour the liquid mixture into the well in the dry ingredients and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but DO NOT be tempted to over-mix.
Tip in the fruit you have chosen and give it just one more stir.
Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of the sugar. PLEASE NOTE this part is optional I find it tastes nice either way and I never use all the 1tbsp sugar!
Bake for 18-20 minutes for regular size an 10-12 minutes for teeny muffins until risen and dark golden.
Cool in the tray before lifting out onto a rack to cool completely.
Thank you xx