I am immensely proud of these little beauties. This is the kind of mid afternoon pick me up I crave with a cup of tea. They are a little sweet, moistly dense (think brownie), and crunchy on the top. Yes these hit the spot nicely…very easy to go back for a second or third.
60 g plain yoghurt
1/4 cup sunflower oil
60 g butter melted and cooled a little
3 medium overripe bananas
1 cup soft brown sugar
80 grams ground almonds
1 1/4 cup plain white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1 tablespoon golden syrup
pinch of sea salt
25 grams sliced almonds for sprinkling over the top prior to cooking
Preheat the oven to 180 degrees, mash the bananas with the oil, yoghurt, butter and oil. Add the vanilla extract and the sugar. Beat together to combine.
Now beat in the eggs.
Sift the flour with ground almonds, baking soda, baking powder, sea salt. Fold these dry indredients into the wet mixture unitl no flour is left visibly white. Be careful not to overbeat this mixture.
Pour the batter into the prepared muffin tins, sprinkle with sliced almonds. Bake in the oven for 18-20 minutes until cooked when a skewer comes out with hardly any crumb. Leave to cool five minutes in the tin then place on a cooling rack. Serve warm.