March 29

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 timeCook timeTotal time
10 mins25 mins35 mins

Author: Tracey Francis of Essential Olie
Serves: 17

Ingredients

  • 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

Method

  1. Preheat oven to 175°C (fan forced).
  2. In a mixing bowl, sift together flour, baking powder, baking soda and guar gum.
  3. Add sugar and mix well with a spoon.
  4. In a mix master or using a hand beater combine yogurt, egg, coconut oil and banana until smooth.
  5. Gradually add flour mix into wet ingredients mixing til all combined.
  6. Line muffin or cup cake patty tray with paper patties.
  7. 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.
  8. Bake for 25 minutes.
  9. Allow to cool on a wire rack.

Notes

** 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.

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