- ¾ cup sugar
- 2 cups plain flour
- ¼ tsp salt
- 1 tsp baking soda
- ½ cup milk
- 2 eggs (whisked)
- 75g Westgold butter (melted)
- ½ cup EasiYo Banana yogurt
- 2 ripe bananas (chunky mashed)
Preheat oven to 200°C.
In a large bowl, sift in flour, salt and sugar. Stir together and make a well in the centre.
Dissolve baking soda in milk and combine with eggs and melted butter.
Pour milk mixture, EasiYo Banana yogurt and bananas into the bowl and gently mix until just combined. Careful not to over mix.
Spoon mixture into 12 muffin cups. It is preferable to use muffin paper liners if you have them. Bake for 12 – 15 minutes or until golden.
For a little bit of crunch, optional to sprinkle with roughly chopped walnuts before baking.
If you don’t have banana yogurt to hand, you can use EasiYo Greek Style Unsweetened Yogurt and add a teaspoon of vanilla essence.
If you are freezing your muffins, be sure to squeeze out all the extra air from the bag before putting them in the freezer.
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