Wholemeal Banana Yogurt, Coconut, Oat and Honey Muffins


The man of this house will not eat bananas that have brown spots (even just a few). So perfectly good bananas with just a few brown spots get left to die in our fruit bowl.

The positive is that I often have bananas laying around to bake with.  Luckily, brown bananas have the best flavor for baking! I also had some yogurt that needed using up, so that went into the mix as well.

I have used lots of ingredients in this recipe, feel free to play with it or  just use bananas  (just add or subtract dry or wet ingredients as needed). You can use different flours, sweeteners (or cut the sugar out completely), fruit, oils, nuts and grains or use butter milk instead of the yogurt. I made some really nice tropical themed muffins once with banana, coconut and pineapple, and some oat and pear ones which were different. If you use harder fruit like pears of apples make sure you grate it or chop it finely so they cook well.



1 1/2 cup of wholemeal self-raising flour.

1/4 cup of rolled oats

1/4 cup of white sugar

1/4 of dessicated coconut (plus about a tbs extra to top the muffins)

1 cup of natural plain yogurt

2 brown bananas

1 tbs of honey

1 tsp of vanilla Essence

2/ 3 cup of oil of your choice

  1. Preheat oven to 180°C. LINE a 12-hole, 1/3 cup-capacity muffin pan, with muffin cases. Sift flour and sugar into a bowl. Mix in coconut and oats.

  2. Combine  yoghurt, egg, and oil in a large bowl. Mash banana with honey and vanilla in a separate bowl. Add this to the wet ingredients. Gradually add dry ingredients, stirring until just combined. Over mixing makes for though muffins.
  3. Spoon mixture into muffin holes.  Sprinkle with remaining coconut. Bake for 20 to 25 minutes or until a skewer inserted into the center comes out clean.
  4. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold.



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