Ingredients:

• 2 cups – whole meal self-rising flour
• 1/2 cup – self-rising flour
• 1 tsp – ground Cinnamon
• 1/2 cup – Brown sugar
• 1 cup – banana, mashed
• 1 tsp – vanilla extract
• 1 – egg, lightly beaten
• 1.75 cups – 98per cent fat-free Blueberry Yoghurt
• 1/4 cup – extra-light Olive oil
• 1/2 cup – frozen or fresh Blueberries

Method:

1. Preheat oven to 190C (170C fan-forced).
2. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
3. Combine flours, cinnamon and sugar in a large bowl. Make a well.
4. Add banana, vanilla, egg, yoghurt and oil. Stir until just combined. Spoon into paper cases.
5. Top with blueberries.
6. Bake for 20 to 25 minutes. Stand in pans for 2 minutes.
7. Transfer to a wire rack to cool.