Step 1

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.

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Step 2

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.

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Step 3

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

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