Banana Bread Muffins: Starring Cinnamon, Greek Yoghurt and Walnuts

A new take on banana bread. The recipe traditionally used feels too sugar-heavy for my liking so I have tweaked it a little to make it yummier but also better for you (no sugar, no butter....huzzah!). 

The greek yoghurt gives a great spongy texture, and is that award-winning combo: high protein/low fat. The banana is high in vitamins C and B6, and a good source of fibre and potassium. Plus, like everything, they look so cute in their individual cupcake cases! All good news really.

A perfect little snack to grab in the morning if running short on time for breakfast. Or for morning tea. Or an after-lunch nibble. Or all of the above.

This recipe made about 30 mini-muffins. Nom nom nom.

What you'll Need:

Makes approximately 30 mini muffins or one regular-sized cake

Dry Ingredients

• 1 cup plain flour
• 1/2 cup self-raising flour
• 1/2 cup rye flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1 tablespoon cocoa powder
• 45g walnuts

Wet Ingredients

• 2 teaspoons vanilla essence
• 3 tablespoons honey/agave nectar/golden syrup
• 2 large eggs
• 4 very ripe (aka skins turning black) bananas
• 1 cup non-fat Greek yoghurt

The How-To:

1. Preheat oven to 180 degrees Celsius
2. Use a food processor to whizz up walnuts until they are in teeny chunks, or alternately seal into a sandwich bag and bash with a rolling pin to make larger, rustic chunks
3. Rinse and dry the food processor, then use it to mix up bananas and Greek yoghurt until a smooth paste is formed
4. Add banana/yoghurt combo into a big mixing bowl and add in all the wet ingredients
5. Stir until combined and add salt, baking powder and walnuts
6. Sift in flours
7. Stir until all combined, but no more (over-stirring makes chewy, tough cake. Not ideal).
8. Pour into cooking containers. I like to use cupcake moulds so they are individually portioned (and so cute!) but will work just as well as a cake, loaf, etc..
9. Sift cinnamon and cocoa powder on top, then use a small implement (teaspoon, chopstick, scraper etc) to 'swirl' through the mix to create a marbled effect
10. Cooking time will vary depending on what shape tray you are using. When lightly browned on top they are ready. Cupcakes ~15 min, a cake roughly 40 mins
11. Cool completely on wire rack. Tastes amazing cold!