Yields: 12 servings
Ingredients
Directions
- Preheat oven to 200*C.
- Sift flours, ground almonds and sugar into a bowl.
- Dissolve baking soda in milk, and combine with eggs and melted butter.
- Pour milk mixture, yoghurt and bananas into the bowl and gently mix until just combined. Add blueberries and fold to mix through.
- Spoon mixture into a greased 12-muffin tin and bake for 15 minutes or until golden. Store in an air-tight container for up to a week or alternatively wrap and freeze individually.