Sponsored: Vanilla yogurt & banana muffins
Makes: 12
Prep time: 30 minsTotal time: 
Sponsored
Recipe photograph by Clare Miller
Sponsored: Vanilla yogurt & banana muffins
These treats are ideal for breakfast on the go or enjoyed as an afternoon snack alongside a cup of tea
Makes: 12
Prep time: 30 minsTotal time: 
See more recipes
Ingredients
- 300g wholemeal self-raising flour
- 1 tsp baking powder
- 100g light soft brown sugar
- 125ml coconut oil (in its liquid form)
- 1 large egg
- 175g Rachel’s Organic Vanilla Yogurt, plus 1 tbsp extra
- 2 ripe bananas, peeled and mashed
- 60g sultanas
- 50g icing sugar, sifted a few dried banana chips, roughly crushed
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a 12-hole muffin tray with paper muffin cases.
- Sift the flour into a large bowl, then tip in the bran left in the sieve. Add the baking powder and light soft brown sugar and make a well in the centre. In a jug, beat together the coconut oil, egg and the 175g yogurt.
- Pour the wet mixture into the well and mix until just combined, but don’t over mix – the mixture should still be slightly lumpy. Fold in the mashed bananas and sultanas. Spoon the mixture evenly between the muffin cases.
- Bake for 18-20 minutes until risen, just firm to the touch and when a skewer inserted into one muffin comes out clean. Leave in the muffin tray for 5 minutes, then transfer to a wire rack to cool completely.
- Sift the icing sugar into a bowl and stir in the extra tablespoon of yogurt to make a smooth icing. Spread a teaspoonful of icing over the top of each muffin. Top with the crushed banana chips. Leave in a cool place until the icing has set. These are best eaten on the day of making, but can be stored for up to one day in an airtight container.
