Banana & choc-chip mini muffins
Calorie controlled cooking spray
Plain White Flour
1 teaspoons, level
Bicarbonate of Soda
½ teaspoons, level
0% fat natural Greek yogurt
Egg, whole, raw
1 medium, raw
Light Brown Sugar
1½ teaspoons, level
Sainsbury's Dark Chocolate Chips
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 24-hole mini muffin tin with cooking spray.
- Put the porridge oats, plain flour, wholemeal flour, baking powder and bicarbonate of soda into a food processor and blitz until the oats are ground as finely as the flour.
- In a large bowl, whisk together the milk, yogurt and egg. Add the brown sugar, banana and vanilla extract. Add the flour mixture and all but 1 tablespoon of the chocolate chips to the yogurt mixture, and mix well.
- Spoon the batter into the prepared muffin tin and scatter over the remaining chocolate chips. Bake for 15 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Set aside to cool in the tin for 5 minutes, then run a knife around the inside of the holes to loosen the muffins from the tin. Turn out onto a wire rack and leave to cool completely.