Recipe Detail

Preparation 10 mins | Cooking 30 mins | Makes 12

1 very ripe banana, peeled

1 apple, unpeeled, coarsely grated

1 carrot, peeled and coarsely grated

½ cup wholegrain rolled oats, plus extra 2 tbs

1 free-range egg

½ cup light in flavour extra virgin olive oil

¾ cup Greek-style natural yoghurt + 1/3 cup extra to serve

1/3 cup caster sugar

1 cup wholemeal self-raising flour

2 tsp baking powder

1 tsp ground cinnamon

6 small strawberries, hulled and halved, to serve

STEP 1: Preheat oven to 200°C fan-forced. Line a 12 hole x 1/2-cup capacity muffin pan with muffin wraps or paper cases.

STEP 2: Place banana into a mixing bowl. Using a fork, mash until almost smooth. Add apple, carrot, oats, egg, oil, yoghurt and sugar. Whisk with a fork until just combined.

STEP 3: Add flour, baking powder and cinnamon to banana mixture. Stir with a fork until just combined (don’t over mix). Spoon mixture into prepared pan. Scatter with extra oats. Bake for 25-30 minutes until cooked through when tested with a skewer. Stand in pan for 10 minutes then transfer to a wire rack to cool.

STEP 4: Top each muffin with a dollop of yoghurt and a halved strawberry and serve.