Desserts

Recipe

1. Preheat the oven to 220°C. Line a 12-cup muffin tin with paper cases.
2. In a large mixing bowl, combine the whole wheat flour, rolled oats, cinnamon, baking powder and salt.
3. In a separate bowl, whisk together the mashed bananas, EKABE fat free quark,  eggs, melted coconut oil, honey and vanilla extract until smooth and well combined.
4. Pour the wet mixture over the dry ingredients. Gently mix just until combined, being careful not to overwork the batter.
5. Divide the batter evenly among the muffin cases. Slice the remaining banana and place one slice on top of each muffin.
6. Bake for 5 minutes at 220°C, then reduce the oven temperature to 180°C and continue baking for 15 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
7. Leave the muffins to cool in the tin for a few minutes, then remove and transfer to a wire rack to cool completely.