Banana choc-chip mini muffins
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160g)
⅓ cup(s), (80ml)
½ cup(s), (45g)
1 medium, ripe, mashed
Vanilla bean extract, alcohol free
½ cup(s), (75g)
Plain wholemeal flour
⅓ cup(s), (50g)
Bicarbonate of soda
Dark chocolate chips
½ cup(s), (100g)
2 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray 2 x 12-hole 1½ tablespoon (30 ml) capacity non-stick mini-muffin trays with oil.
- Whisk yoghurt, milk and egg in a large bowl. Add oats, sugar, banana and vanilla. Whisk to combine. Stand for 5 minutes.
- Meanwhile, sift flours, baking powder, bicarbonate of soda and a pinch of salt into a bowl, returning any husks to the bowl. Add flour mixture and three-quarters of the chocolate chips to the yoghurt mixture and stir until just combined.
- Spoon mixture evenly among prepared muffin holes and sprinkle with remaining chocolate chips. Bake for 12–15 minutes, until a skewer inserted into the centre of muffins comes out clean. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool.