16/06/2026
HAPPY YOUTH DAY!
Homemade snacks are a practical way to support balanced eating, especially for busy families and growing children.
These banana muffins are a great option to prepare ahead for lunchboxes, after-school snacks, or a quick breakfast on the go. They combine fibre-rich ingredients with yoghurt and bananas to provide steady energy.
Banana Muffins
Ingredients
500 ml cake flour
500 ml oat bran (2 cups)
500 ml vanilla flavoured low fat yoghurt
250 ml digestive bran
250 ml whole wheat Pronutro (original or apple bake)
250 ml fat free milk
250 ml sugar
3 medium bananas, mashed
4 extra large eggs
30 ml oil (macadamia, walnut or canola)
20 ml baking powder
10 ml vanilla essence
10 ml bicarbonate of soda
5 ml ground cinnamon (optional)
2.5 ml salt
Method
Preheat the oven to 220°C. Line three 12-hole muffin pans with paper cups or spray with non-stick cooking spray.
In a large mixing bowl, beat the eggs until light and fluffy. Add the sugar in three batches, beating well after each addition.
Add the oil, vanilla essence, yoghurt and milk and mix until just combined.
In another bowl, sift together the cake flour, baking powder, bicarbonate of soda, cinnamon and salt. Add the oat bran, Pronutro and digestive bran and mix lightly.
Add the egg mixture to the dry ingredients and mix until all the dry ingredients are just moistened. Fold in the mashed bananas.
Spoon the mixture into the prepared muffin pans.
Place in the oven, reduce the heat to 190°C and bake for approximately 25 minutes.
Allow the muffins to cool slightly in the pans before transferring them to a cooling rack.
Makes approximately 36 muffins.
Storage: Store in the fridge for up to three days.
Exchange guide
1 muffin = 1 starch + ½ milk
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🌐 www.sarlenezwarts.co.za
📍 1015 Saxbylaan, Centurion
Nutrition can be practical, balanced, and enjoyable for the whole family.
