- 10 minutes
- 20 minutes
- Makes 12
|2 ripe bananas|
|½ cup maple syrup or honey|
|¼ cup sunflower or olive oil|
|280g Liddells Lactose Free Plain Yoghurt (2 x 140g tubs)|
|2 tsp vanilla bean paste|
|1½ cups (225g) self raising wholemeal flour|
|1¾ cups granola|
|1 tsp ground cinnamon|
|1½ cups frozen or fresh raspberries or blueberries|
Preheat oven to 160°C fan forced (180°C conventional). Grease a 12 hole muffin pan.
Mash the ripe banana in a large bowl with a fork, then whisk in the maple, oil, eggs, Liddells Lactose Free Plain Yoghurt and vanilla.
Add the flour, 1 ½ cups granola, cinnamon and a pinch of salt and stir to combine, then mix 1 cup of the berries through.
Divide the mixture between the muffin pans and scatter with remaining berries and ¼ cup granola.
Bake for 20 minutes or until golden and cooked through.
Let the muffins cool for 10 minutes in the pans, then turn out onto a wire rack to cool completely. Store in an airtight container.
*Recipe note: if you are gluten intolerant, you can swap out regular flour for a gluten free option