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Sponsored: Vanilla yogurt & banana muffins

Makes: 12
timePrep time: 30 mins
timeTotal time:
Sponsored: Vanilla yogurt & banana muffins
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
timePrep time: 30 mins
timeTotal time:

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  • 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

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Line a 12-hole muffin tray with paper muffin cases.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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