200g wholemeal self-raising flour
50g rolled oats
75g light brown muscovado sugar
1 tsp cinnamon
2 tsp baking powder
2 bananas, mashed
150ml fat free natural yoghurt
2 tbsp sunflower oil
6 tbsp milk
200g frozen raspberries
1. Preheat the oven to 180C and line a muffin tray with paper cases.
2. Mix the flour, oats, sugar, cinnamon, and baking powder together in a large mixing bowl. Mash the bananas in a medium bowl, add the yoghurt, eggs, oil and milk and lightly beat them all together. Stir the wet mix into the flour mixture along with the raspberries (don't overmix).
3. Spoon into muffin cases and bake for 20-25 mins until golden on top. Leave to cool for a few minutes in the tray before transferring to a wire rack to cool fully… If you can wait that long anyway!