This is a great way to use up any bananas that are getting a bit soft. This mini-muffins are a great little snack or to take along to a shared morning tea. It’s so easy for the kids to get involved with the stirring, or popping the blueberries on top, which my little helpers did ? I added the white chocolate option, and definitely recommend it! The yoghurt makes this deliciously moist and light, and they’re perfect to freeze as well.
Ingredients (makes 40 mini-muffins)
1 cup self-raising flour
1/2 cup wholemeal self-raising flour
1/2 cup Stevia Sweet granules or brown sugar
1 cup reduced-fat plain Greek-style yoghurt
1/2 cup mashed banana (see note)
1/4 cup extra-light olive oil
1 cup frozen blueberries
1 cup white chocolate bits (optional)
Preheat oven to 190°C/170°C fan-forced. Grease three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.
Combine flours and stevia together in a bowl. Whisk yoghurt, banana, oil and egg together in a jug. Add to flour mixture. Stir until just combined. Fold through blueberries and chocolate, if using. Spoon mixture into prepared pan holes.
Bake for 12 minutes or until light golden and cakes spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.