I am a bit of a fussy muffin eater – they have to be moist and full of fruit and flavour. I have tried so many ways to make them but family feels I have hit the jackpot with these ones.
These are our favourite muffins – super yummy – super moist and they never last longer than the day they are cooked.
We love them for breakfast but they are also great for afternoon tea. I hope you love them as much as we do.
1 and a half cups of S.R. Flour
1/3 cup of oat bran (if you can’t get oat bran ground oats will do)
3/4 cup of dark brown sugar
200ml container of any yogurt (3/4 cup). I use a nice Jalna berry one
1/3 cup of cocoanut oil
1 cup of fresh or frozen berries
1 large banana, split down the middle and cut into thick slices
For Cinnamon sugar mix 1/4 cup of cinnamon with 1/4 cup of dark brown sugar – you will use this to sprinkle on your hot muffins
gently combine all ingredients
ladle the mix into muffin tins lined with baking paper. I make six large muffins but you could do 12 small ones
Bake the 6 large for about 20 minutes at 180 C or 350 F. If you make 12 small ones probably about 12 minutes will do it. You can tell they are ready when they are springy on top.
Remove from oven when cooked and sprinkle with cinnamon sugar