Photography: Tanya Zoeuv

Recipe by Suzanne Gibbs

Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: Breakfast
Favourite flavours: Cakes/baking

Spiced banana muffins

INGREDIENTS

Makes 6 jumbo muffins or 12 small muffins
Prep time 10 minutes
Cooking time 30 minutes

1/2 cup low-fat natural yogurt
3 tablespoons honey
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 teaspoon vanilla essence
2 large ripe bananas, mashed (see tip)
11/2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon, plus extra for sprinkling

METHOD

1. Preheat oven to 180°ase a 6-hole jumbo muffin pan.

2. In a bowl, mix together yogurt, honey, oil, egg and vanilla. Whisk in banana. Sift flour, bicarbonate of soda and cinnamon over wet mixture. Fold together lightly, taking care not to over-mix. Batter should still be a little lumpy.

3. Fill prepared pans. Sprinkle with a little extra cinnamon, if desired. Bake for 25-30 minutes, until cooked when tested.

Tips: If desired, slice another banana and arrange on baking paper on a heatproof plate. Microwave on high for 5 minutes to dry, then use to top muffins before baking.

In pictures: our best brekkie recipes