| Servings |
muffins
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Ingredients
- 2 free-range eggs 100 grams
- 3/4 cup reduced-fat Greek natural yoghurt 195 grams
- 1 tsp vanilla extract 5 mls
- 1 tbsp chopped medjool dates fresh, 15 grams
- 2 ripe mashed banana 180 grams
- 2 cups finely chopped pineapple fresh or tinned, 320 grams
- 2 cups plain wholemeal flour 240 grams
- 2 tsp baking powder 5 grams
- 3/4 cup halved walnuts 120 grams
Ingredients
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Instructions
- Preheat oven to 200C (180C fan forced). Line 12 holes of a muffin tin with muffin cases.
- In a large bowl, beat eggs, yoghurt, vanilla, dates, bananas and pineapple together with an electric mixer on high for 2 minutes until well combined.
- Sift in wholemeal flour and baking powder, then stir to combine without over working the batter (or the muffins will be tough).
- Divide mixture evenly into prepared muffin tins (until they’re about 3/4 full) and top each with a walnut half.
- Bake for 25 minutes or until tops bounce back when lightly touched.
- Cool in tins for 5 minutes then turn onto a wire rack to cool completely.
- 2 muffins is 1 serve. Store leftovers in an airtight container in the fridge for 4 days or freeze for up to 2 months.
Recipe Notes
332 cals
6 serves