25 May 2017 Bake Sweet
These muffins are sweetened only by the natural sugar in the fruit making them a healthy treat for any time of day. Omit the nuts if allergic or packing them in a school lunchbox. They are ideal for using up over ripe bananas, which often tend to lurk in the fruit bowl. They are perfect for freezing and can be taken out the night before as necessary.
Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4. Line a 12 whole muffin tin with muffin cases or cut out 24 x 15cm squares from baking parchment. Take two squares per hole and place one on top of the other like a star. Push them down into the muffin tin holes, they may pop up a bit but once the mixture is in, they will stay down.
Mash the bananas really well in a large jug. Add the yoghurt, oil, eggs and vanilla extract and mix to combine.
Place the flour in a large bowl and add the oats, cinnamon, baking powder and bicarb. Reserve 12 of the nicest looking pecan nuts (if using) and finely chop the rest, adding them to the bowl. Toss everything together and make a hole in the centre.
Pour the wet ingredients into the dry and mix together to give a sloppy mixture. Finally, stir in two thirds of the raspberries.
Spoon the mixture evenly between the paper cases. Scatter the remaining raspberries evenly over the tops and press them in lightly. Sit a pecan nut, pretty side up in the centre of each one. Finally, scatter the extra oats over to decorate.
Bake in the oven for 25-30 minutes until risen and cooked through. Remove and leave to cool a little and then enjoy!
I developed this recipe as part of a collection for the Supervalu campaign to #GetIrelandCooking. You can find all of my campaign recipes here.
Photo (c) Frank McGrath.
2 ripe, medium bananas
150ml natural low-fat yoghurt
50ml olive oil
2 large eggs
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats + 1 tbsp for decorating
2 tsp ground cinnamon
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda
50g pecan nuts, optional
200g frozen raspberries