The idea came to me when I noticed this recipe in a free book that I have downloaded initially for curiosity. Well, it was not at all a disappointment but rather an impressive success. Although the author calls this recipe healthy banana - yogurt muffins, I wanted to improve even more the first word and reduce the quantity of sugar. After doing the recipe I realized I could have reduced it even more as the the recipe contains bananas and raisins that are naturally sweet. However, I have replaced the quality of sugar and use brown instead of white sugar. This also contributed to reduce the sweetness of the overall batter.
Finally I like these muffins and my daughter even more.
Ingredients:
- 90g oat flakes
- 3 bananas (300g)
- 250g yogurt
- 240g all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 78g raisin
- 2 eggs
- 96g brown suggar
- 50g olive oil
Directions:
- Mix all ingredients with a mixer.
- Pour one ice-cream scoop in each cupcake tin. I prefer to either use silicone tins or to place cupcakes paper on a dedicated tray.
- Bake for 35 minutes in the preheated oven at 220ºC.
Recipe inspired from Muffin Tin Recipes: 40 Delicious, Easy and Healthy Muffin Tin Pan Recipes for the Creative Cook in You (Quick and Easy & Muffin Tin Pan) - Melissa Hendricks
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