Ingredients
Discover this delicious recipe from our "Back to school snacks" serie...
175 g FAGE Total Yoghurt
100 g self-rising flour
100 g granary flour
75 g sugar
200 g oats
3 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 bananas, mashed
2 large eggs (2 yolks and 2 whites separated)
75 ml milk
3 tbsp coconut oil
175 g raisins
75 g assorted seeds
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Steps
- In a large mixing bowl combine the flours, sugar, oats, baking powder, salt and cinnamon.
- Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk, FAGE Total yoghurt and coconut oil.
- With a wooden spoon, gently mix the ingredients together until they form a wet batter. Be careful not to over mix.
- In a separate bowl, whisk the egg whites until they form soft peaks.
- Gently fold the egg whites into the batter, along with the berries and half of the seeds until everything is mixed evenly.
- Divide the mixture into 12 muffin cases and sprinkle with the remainder of the seeds.
- Place in a pre-heated oven at 375°F for 25 minutes, until risen and golden brown on top.
