12 – 15 Minutes
2 cups self-raising flour
¾ cup MOO Creamy Smooth Yoghurt
1 ½ cups mashed banana
½ cup castor sugar
1 egg beaten
2 teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda
Preheat oven to 200C.
Lightly grease a 12 cup muffin tray or line tray with paper cases.
Sift flour, cinnamon, baking powder and bicarbonate of soda into a large mixing bowl.
Add sugar and stir until well combined.
Place banana, egg and MOO Premium Yoghurt into a jug/small mixing bowl.
Whisk with a fork until combined. Add the banana mixture to the dry ingredients.
Gently fold all ingredients together with a spatula until just combined. Spoon mixture evenly into muffin tray/cases.
Bake for about 12-15 minutes, or until centre of muffin springs back when pressed. Stand for 5 minutes to serve warm.
Suitable to freeze.