Your kids will never notice the
chia seeds and LSA mix
in these yummy
Banana Muffins!!
Today we are going to a play date in the park at Hawthorne Park on Riding Road, Hawthorne. This will be our first visit, so I'll be sure to review it in the coming days.
Every good play date needs snacks, and I happened to have some over-ripe bananas sitting on my kitchen bench. A quick google for Healthy Banana Bread led me to a recipe on taste.com.au that I modified slightly, and chose to bake in the mini-muffin tray, rather than a bread tin.Below is my modified version, but you can see the original recipe here:
Ingredients
Spray oil
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1/4 cup desiccated coconut
1/4 cup ground LSA mix (linseed, sunflower seeds & almond)
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1/2 cup, firmly packed) brown sugar
1/2 cup whole milk
1/2 cup Greek yoghurt (or whatever yoghurt you have in the fridge)
2 eggs, lightly whisked
2 teaspoons vanilla
1/4 cup of oil (I had canola, but olive or whatever will do)
2 overripe medium bananas, mashed
Step 1
Preheat oven to 180°C. Grease mini-muffin tray with spray oil.
Step 2
Combine dry ingredients and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture and stir until just combined. Spoon the mixture into the mini-muffin tray.
Step 3
Bake in preheated oven for 20-25 minutes or until the muffins begin to pull away from the edge of the tray and the tops spring back. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely.
