Banana Yoghurt Muffins


1/2 cup caster sugar

1 3/4 cup self-raising flour

2/3 cup vegetable oil

1 egg, beaten

1 cup natural yoghurt

2 large over-ripe bananas


Preheat oven to 180°C. Place muffin cases in the muffin tray.

Mash the over-ripe bananas with the back of a fork into a large bowl.

Add yoghurt, egg, oil to the banana and stir to combine.

Sift the flour and sugar into the banana mixture and stir to just combine.

Add a little extra flour if the mixture appears too runny.

Spoon mixture into the muffin cases.

Bake muffins for 20-25 minutes, or until a skewer or toothpick comes out clean when inserted.

Stand muffins in the pan for 5 minutes before turning onto a wire rack to cool.

Fantastic served warm as dessert, with a big scoop of vanilla ice-cream.

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