Banana Yogi Muffins
My kids love yogurt but I don’t like sending it to school particularly in summer when there is a chance that it might spoil in the heat. I find sometimes that they eat lots of yogurt then other times we go through it slowly, so I like to use it in baked goods. We also always have surplus bananas in our house.
I used to make these muffins in my pre-gluten free days, so it took a while to convert the recipe to gluten free. But, we are now happy with how they taste.
These muffins freeze well. I fill up zip lock bags so we always have a supply of muffins in the freezer ready to eat whether it’s for a quick on the go breakfast, or a yummy snack. For my kids lunch boxes I pop it in frozen then by recess or lunchtime they have a delicious fresh tasting muffin. They are also yummy reheated with a little butter or nuttelex on them, or cut in half then grilled so they are toasted, or even cut into a few thick slices and dipped into egg and fried like french toast.
Banana Yogi Muffins
|Prep time||Cook time||Total time|
|10 mins||25 mins||35 mins|
Author: Tracey Francis of Essential Olie
- 2 cups gluten free flour (I use my sweet sorghum blend – highly recommend you make up a batch)
- 2 teaspoons gluten free baking powder
- 2 teaspoons gluten free baking soda
- 1 teaspoon guar gum
- ½ cup sugar (I use organic raw caster sugar)
- 1 cup plain yogurt (dairy or non-dairy)**
- 2 eggs
- ⅓ cup coconut oil (melted)
- 2 ripe bananas
- Preheat oven to 175°C (fan forced).
- In a mixing bowl, sift together flour, baking powder, baking soda and guar gum.
- Add sugar and mix well with a spoon.
- In a mix master or using a hand beater combine yogurt, egg, coconut oil and banana until smooth.
- Gradually add flour mix into wet ingredients mixing til all combined.
- Line muffin or cup cake patty tray with paper patties.
- Scoop muffin mixture into lined muffin tray. I like using a size 16 ice cream scooper so it makes smaller muffins…this makes 17….the number the recipe will make will depend on the amount of batter you put in each muffin mould.
- Bake for 25 minutes.
- Allow to cool on a wire rack.
** If you don’t like plain yogurt then you could use greek or vanilla yogurt. To easily make these muffins dairy free use either a lactose free yogurt or other non-dairy yogurt. My favourite is to use coyo coconut yogurt when making them dairy free.