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  • Prep
    10 minutes
  • Cooking
    20 minutes
  • Serves
    Makes 12

Yoghurt, berry and granola muffins

Ingredients

2 ripe bananas
½ cup maple syrup or honey
¼ cup sunflower or olive oil
2 Eggs
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

Directions

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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