Ingredients
- 170 g FAGE Total yoghurt (0% or 5%)
- 100 g cake flour
- 100 g wholemeal flour
- 75 g sugar
- 200 g oat flakes
- 3 tsp. baking powder
- 1 teaspoon of salt
- 1 teaspoon cinnamon
- 2 mashed bananas
- 2 large eggs (yolks and whites separated)
- 75 ml milk
- 3 tablespoons coconut oil
- 175 g raisins
- 75 g seed assortment
Instructions
- 30 minutes
- 6 Persons
- In a large bowl, combine flours, sugar, oats, baking powder, salt and cinnamon.
- Make a well in the centre and add the mashed bananas, egg yolks, milk, FAGE Total yoghurt and coconut oil.
- Gently mix the ingredients with a wooden spoon until a moist paste is formed. Be careful not to over-mix.
- In a separate bowl, whisk the egg whites until soft peaks form.
- Gently fold the egg whites into the dough with the raisins and half of the seeds until smooth.
- Divide mixture among 12 muffin cups and sprinkle with remaining seeds.
- Bake for 25 minutes in a preheated oven at 190°C until they are risen and golden brown on top.
