At a glance
Preparation time: 30 minutes
Difficulty: Easy
Serves: 12
Ingredients
- Olive oil or oil spray
- 1 zucchini
- 2 bananas
- 1 cup self-raising flour (wholemeal if available)
- 1 cup of rolled oats or muesli
- 1½ teaspoons of bicarbonate soda
- ¼ cup honey
- 2⁄3 cup peanut butter (no added salt if available)
- 1⁄3 cup plain yoghurt (reduced fat if available)
- 1⁄3 cup milk*
- 2 eggs
- 1 teaspoon vanilla essence
- 1 tablespoon of peanut butter (optional)
Steps
- Preheat oven to 200°C (180ºC fan forced).
- Spray a muffin tin with oil or line baking tray with 12 muffin liners.
- Grate zucchini using a box grater. No need to peel the zucchini. Squeeze out excess water using hands and place into a bowl.
- Peel off the entire banana peel from the bananas. Use a fork to mash the bananas until they are well mashed.
- Add all the ingredients to a large bowl. Mix everything together using a wooden spoon. Use the minimal amount of mixing to combine the ingredients. Overmixing can mean that your muffins might be tough, dense and not fluffy, or unpleasantly chewy.
- Spoon the mixture into muffin tray, filling them about half the way up. Bake for 20 minutes or until golden brown.
- Melt a tablespoon of peanut butter in the microwave for 30 seconds and then use a spoon to drizzle it on top of the muffins once cool (optional)
*Tips
Use milk of your choice in this recipe. A great alternative to peanut butter on toast for busy mornings.
With thanks to Northern NSW Local Health District for sharing this recipe.