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Crunchy Banana Yoghurt Muffins

Makes 12


  • 1/2 cup rolled oats
  • 2 teaspoons ground cinnamon
  • 1/4 cup almond meal
  • 2 tablespoons sunflower seeds
  • 2 tablespoons brown sugar
  • 1 tablespoon reduced fat dairy spread
  • 1 3/4 cups self raising flour
  • 2 teaspoons cinnamon, extra
  • 1/3 cup caster sugar
  • 2 medium bananas, mashed
  • 2 eggs
  • 1 cup reduced fat vanilla flavoured yoghurt
  • 1/2 cup peanut butter
  • 140g tub apple puree
Download Recipe (PDF)


  1. Combine oats, cinnamon, almond meal, sunflower seeds, brown sugar and dairy spread in a small bowl to make the topping. Set aside.
  2. Line a 12 x 1/3-cup capacity muffin pan with paper cases. Sift flour and extra cinnamon into a large bowl and stir in sugar.
  3. Place bananas, eggs, yoghurt, peanut butter and apple into a jug. Whisk with a fork to combine. Gently fold into flour mixture until just combined. Spoon into prepared muffin pans.
  4. Evenly divide topping over the muffins. Bake at 180°C for 25 to 30 minutes. Stand for 5 minutes before turning onto a wire rack to cool.

Tips / Handy Hints

Preparation Time: 20 minutes Cooking Time: 30 minutes Serve muffins with a glass of milk, milky latte or a tub of yogurt for an extra protein boost. Muffins are best served warm.

Nutritional Information

Nutrients per serve:
Energy (kj) 1177
Protein (g) 9.4
Fat, Total (g) 11.6
Saturated (g) 2.3
Carbohydrates (g) 33.9
Sugars (g) 16
Dietry Fibre (g) 3.4
Sodium (mg) 208
Calcium (mg) 70
Iron (mg) 1.1


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