Sunday, September 13, 2009

Banana Sultana Muffins

I have been looking for a recipe for healthy muffins to make for the Health Heart morning tea at my workplace later this month. Yes, the program directors at my workplace is promoting a healthier lifestyle encouraging exercise, healthier diets (with fruit boxes being delivered to the offices each week) and organising talks by the Heart Foundation and other health experts. At the end of this month, there is morning tea organised and there is a caveat - all the food must be healthy - meaning no butter, too sugary, includes fruits and tastes yummy. Quite challenging... until I came across this recipe in a magazine. I tried it on the weekend and it does taste good. Even Caitlin gave it the thumbs up! I believe the yoghurt keeps the muffins moist the next day.

1/3 cup vegetable oil
1/3 cup plain low-fat yoghurt
1/2 cup caster sugar
2 eggs, beaten lightly
3-4 large bananas, mashed
2 cups self-raising flour
3/4 tsp bicarbonate of soda
1 tsp ground cinnamon
1 cup sultanas
icing sugar for dusting

  1. Line 18 holes of 2 x 12 muffin pans with double paper cases.
  2. Place the oil, yoghurt and sugar in a large bowl. Whisk together to combine. Add eggs and bananas. Whisk well. Add combined sifted flour, bicarb soda and ground cinnamon. Stir until smooth. Stir in sultanas.
  3. Divide the mixture among the paper cases, about 2/3 cup filled.
  4. Cook in a moderate oven (180c) for about 20 minutes or until cooked when tested. Stand in pan for 5 minutes before turning out onto a wire rack to cool.
  5. Serve muffins warm or cold, dusted with sifted icing sugar.


  1. Delicious! A good alternative to replace raisins :)

  2. Hi Charmaine, thanks for dropping by my blog. I love food blogs. Will be adding you to my blogroll (if you don't mind!) :)

  3. Wow! Looks like another delicious muffin. I am gonna give it a try real soon!!

  4. The muffins were still moist after 4 days. It's definitely a keeper!

    Jomel: thanks for adding me to your blogroll.