I am very lucky to be able to have whatever I want for my lunch. At noon I think about what I would like to eat and set about making it. Not so when I was teaching: you had to prepare lunch the night before. Not all schools have a canteen, so tasty and efficient-to-eat food is a must. Over the next four weeks I am baking lunch box treats: savoury and sweet. This recipe is from the January issue of Super Food Ideas magazine.
It is the simplest of recipes, just combine wet and dry with spoon, and very generous too. If you are doing the whole no sugar thing, it uses maple syrup. Of course maple syrup is a sugar and you could substitute brown sugar in the recipe. I "may" have gone slightly overboard with my maple syrup drizzling over the oats!!!
I accidentally bought coconut yoghurt, so I added two teaspoons of vanilla extract. I didn't peel the apple, I like the skin, and I diced it finely instead of grating. I only used one banana, because it was huge. The slice will freeze well and otherwise should be kept in the refrigerator if your weather is warm.
This is a delicious and moreish slice. It is not overly sweet and I like the maple syrup flavour. I shall definitely make this again.
Banana Yoghurt & Apple Muffin Slice makes 20 pieces
- 2 1/2 cups wholemeal self-raising flour
- 1 cup plain flour
- 3 tspn cinnamon
- 1 tspn ground ginger
- 1/2 cup maple syrup
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup vanilla yoghurt
- 1 cup milk
- 2 over ripe bananas, mashed
- 1 Granny Smith apple, grated or finely diced
- 1/2 cup traditional rolled oats
- 40ml maple syrup extra
Preheat the oven to 180*C/160*C fan-forced and grease and line a 20 x 30cm tin. Mine was about 5cm high and the slice didn't rise higher than that.
Whisk the the flours and spices together.
In another bowl mix the maple syrup, eggs, oil, yoghurt, milk,
apple and banana.
Add the wet ingredients to the dry and fold together until just combined.
Pour the batter into the tray, smooth the top and sprinkle over the oats and drizzle with maple syrup. Bake for 30-35 minutes. Cool for 10 minutes in the tin and then cover the cooling rack with baking paper and turn the slice out onto it, right side down. Allow to cool completely and then cut into slices. Eat right now, or put it in your lunch box!!