You may remember that I made some rather lovely Strawberry Yogurt Muffins for the #CHOBrunch challenge with Chobani yogurt a little while ago. I had half a tub of Chobani left in the fridge so I decided to use it for another baking session with the kids. This time, I adapted a recipe from the Chobani website for Banana Muffins. You can see the original recipe here and here's our slightly tweaked version :
Banana Yogurt Muffins
ingredients :
½ cup Chobani Greek Yogurt
2 cups self-raising flour
½ teaspoon ground cinnamon
¼ teaspoon salt
4 ripe bananas, mashed
1 cup packed light brown sugar
½ cup rapeseed oil
1 large egg
optional : a handful of chocolate chips or mixed seeds (or chocolate coated seeds)
Method :
Preheat the oven to 180°. Arrange paper muffin cases on a baking tray.
Mix together the flour, cinnamon and salt. With an electric mixer, beat the bananas with the brown sugar, Chobani, oil and egg. Add the dry ingredients, mixing on low until combined.
I looked through the baking cupboard and found this packet of chocolate-coated Munchy Seeds which looked interesting.
So I threw a good handful into the mix to add some interesting colour, flavour and texture.
Recruit a small child to spoon the muffin mix into the paper cases !
Bake until golden-brown and the centre of a muffin resists light pressure, which should be after about 20-25 minutes in the oven. Cool on a wire rack.
If you eat them still warm straight out of the oven, they have a fairly strong cinnamon taste. The next day, they were much moister and the cinnamon flavour was much less pronounced. They're soft and slightly squidgy and don't break apart easily so are ideal for packing up for picnics or packed lunches.
Other blogposts you may be interested in :
About to make Blueberry muffins with Chobani yoghurt this afternoon ;-)
ReplyDeleteYum! We're so glad you liked our Chobani Banana Muffins! We love adding CHO to our baking to keep things deliciously moist. Can't wait to see what you cook up next.
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