|At a glance|
|Preparation time||15 mins|
|Cooking time||25 - 30 mins|
1 ½ cups (225 g) self-raising flour
¼ cup quinoa flour
¼ cup coconut sugar
2 tbs flaxseeds (linseeds)
5 tbs seed mix (pepitas & sunflower)
2 large ripe bananas, mashed (you need about 1 cup)
2 eggs, lightly beaten
1 cup Jalna Greek yoghurt
1 tbs olive oil
125 g punnet blueberries
- 1 Preheat oven to moderate 180C. Line a large hole (Texas) muffin tin with 8 paper cases.
- 2 Combine flours, sugar, 1 tbs flaxseeds (linseeds) and 3 tbs seed mix in a large bowl. Make a well in the centre. Add the banana, eggs, Jalna yoghurt and oil and mix until almost combined.
- 3 Stir through the blueberries. Spoon the mixture evenly between the muffin cases. Scatter with the remaining flaxseeds (linseed) and seed mix. Bake for 25-30 minutes or until lightly golden. Serve warm or cold.
Note: There is very little sugar in this recipe. The sweetness will vary depending on how ripe the bananas are. Add 1 tbs more sugar or simply use the Sweet & Creamy Jalna yoghurt in place of the plain variety.
Replace the flaxseeds with poppy seeds if you prefer.
Store the muffins in an airtight container, in a cool, dry place for up to 3 days. They also freeze well.