Banana muffins

36 servings Prep: 5 mins, Cooking: 40 mins
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Try these nutrient-filled tasty treats.

By Food24 January 25 2011
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Ingredients (15)

4 eggs — extra-large
250 ml sugar
30 ml oil — macadamia, walnut or canola
10 ml vanilla — essence
500 ml vanilla — essence
250 ml milk — fat-free
500 ml flour — cake
20 ml Baking powder
10 ml Bicarbonate of soda
5 ml cinnamon — ground
2.5 ml salt
500 ml oat bran
250 ml pronutro — whole wheat
250 ml digestive bran
3 bananas — medium, mashed
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Preheat the oven to 220°C. Line 3 12-hole
muffin pans with paper cups or spray with non-stick cooking spray.

In a large mixing bowl, beat the eggs until light
and fluffy.

Add the sugar in three batches, beating well
after each addition.

Add the oil, vanilla essence, yoghurt and milk
and mix until just blended.

In a large bowl, sift together the cake flour,
baking powder, bicarbonate of soda, cinnamon and salt.

Add the oat bran, Pronutro and digestive bran
and mix lightly.

Add the egg mixture to the dry ingredients and
mix well until all the dry ingredients are wet.

Fold the mashed bananas into the mixture.
Spoon the mixture into the muffin pans or paper cups.

Place in the preheated oven. Reduce the heat
to 190°C and bake for 25 minutes.

Remove the muffins from the oven and leave
them to cool in the baking pans for a few minutes. Turn them out and place them
on a cooling rack to cool completely.

Store in the fridge for up to three days.

These muffins freeze well for up to three

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