Fruit Muffins
In every person’s healthy eating phase there comes a time where the ‘healthy muffin’ makes an appearance. They’re a sort of comforting link to the world of cakes, and yet are considered to be way more healthy (not sure why, but they are).
Whilst not great for the carb-free seekers, these are low in refined sugar, full of fibre and packed with fruit. The Greek yoghurt in the recipe might seem odd but it’s a clever way of getting really light muffins. The acidity in yoghurt reacts with the baking powder to send it into overdrive and causes it to make lots of lovely CO2, which will make your muffins really light and airy.
Recipe
Makes 16
Time: 25 minutes
Ingredients
- 160g Wholemeal flour
- 50g Plain flour
- 40g Rolled oats
- 1 ½ tbsp Baking powder
- ½ tsp Bicarbonate of soda
- 200g Greek yoghurt
- 2 Medium Bananas, mashed with a fork
- 2 Large eggs
- 100g Honey
- 2 tsp Vanilla
- Handful of blueberries
- Handful of raspberries
Method
- Preheat the oven to 180˚C. Line a 12 hole muffin tray with muffin cases.
- Put the flours, oats, baking powder, and bicarb into a bowl and mix together.
- In another bowl put the yoghurt, mashed bananas, eggs, honey, and vanilla and whisk together.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk to combine, then add the berries and whisk them a little more to mix them in. The mixture should be pretty thick, but if it’s too thick to work with you can thin it out with 2 tbsp of milk.
- Distribute the mixture between the muffin cases and then bake in the oven for 15-20 minutes, until a skewer inserted into the centre of the muffins comes out clean.
- Leave to cool on a wire wrack and then they’re ready!
Thanks for reading!
Emma x