Whole-grain yogurt and banana muffins

Ingredients for 1 servings:

• 75 g butter
• 2 bananas
• 180 g natural yogurt
• 2 eggs
• 250 g flour (wholemeal)
• 1 packet of baking powder
• 100 g cane sugar, coarse
• 1 packet of vanilla sugar
• ½ tsp cinnamon
• 1 pinch of salt
• 50 g oat flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes approx. 12 pieces

Melt the butter and let it cool slightly. Preheat the oven to 200°C top/bottom heat (fan: 180°C, gas mark 3-4). Peel all the bananas, roughly chop them and puree them in a blender along with the yogurt. Then put the melted butter and eggs in the blender and puree again briefly. In another bowl, mix the wholemeal flour, baking powder, brown sugar, vanilla sugar, salt, cinnamon and oats well. Slowly stir the yogurt mixture into the flour mixture, but only until all the ingredients are just combined. Grease a muffin tin, divide the batter between the holes and sprinkle a few more oats on top. Place the tin in the hot oven and bake the muffins for about 30 minutes, until the tops crack. Remove from the oven and let cool in the tin for a few minutes. Then remove from the tins and let cool completely on a wire rack.