LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
16
50 MINS
15 MINS
35 MINS
INGREDIENTS
6 bars (45g each) Cadbury Snacker Almond & Honey
2 large bananas, ripened
¼ cup honey
1 cup plain yoghurt
¼ cup vegetable oil
1½ cups (196g) self-raising flour, sieved
METHOD
1. Preheat the oven to 180°C and line a 12-hole muffin tray with muffin paper liners.
2. Chop 3 of the Cadbury Snacker Almond & Honey Bars into small chunks and set aside until later.
3. Peel and add the bananas to a large mixing bowl. Using an electric whisk, mash the bananas until smooth. *Chef’s Tip: To quickly ripen the bananas, bake them with the skin on for 30 minutes at 110°C.
4. Add the honey, yoghurt, vegetable oil and self-raising flour to the bowl. Whisk until a smooth muffin batter forms. *Chef’s Tip: Replace the honey with the same quantity of sugar, if preferred!
5. Add the chopped Snacker bar pieces to the muffin batter and fold through using a spatula until evenly dispersed. Divide & spoon the muffin batter into the prepared muffin holes. *Chef’s Tip: Fresh berries and coconut can be added here for extra flavour.
6. Roughly chop the remaining 3 Snacker bars into a fine crumb. Generously sprinkle the Snacker pieces over the tops of the muffins.
7. Bake the muffins in the oven for 25-30 minutes or until they are well-risen and lightly golden brown.
8. Allow the muffins to cool before removing them from the muffin tray. Serve and ENJOY! *Chef’s Tip: The baked muffins can be frozen and defrosted whenever needed!
Banana Crumble Muffins
LEVEL:
EASY
SERVES:
16
TOTAL TIME:
50 MINS
PREP TIME:
15 MINS
COOK TIME:
35 MINS
Banana Crumble Muffins
INGREDIENTS
6 bars (45g each) Cadbury Snacker Almond & Honey
2 large bananas, ripened
¼ cup honey
1 cup plain yoghurt
¼ cup vegetable oil
1½ cups (196g) self-raising flour, sieved
METHOD
1. Preheat the oven to 180°C and line a 12-hole muffin tray with muffin paper liners.
2. Chop 3 of the Cadbury Snacker Almond & Honey Bars into small chunks and set aside until later.
3. Peel and add the bananas to a large mixing bowl. Using an electric whisk, mash the bananas until smooth. *Chef’s Tip: To quickly ripen the bananas, bake them with the skin on for 30 minutes at 110°C.
4. Add the honey, yoghurt, vegetable oil and self-raising flour to the bowl. Whisk until a smooth muffin batter forms. *Chef’s Tip: Replace the honey with the same quantity of sugar, if preferred!
5. Add the chopped Snacker bar pieces to the muffin batter and fold through using a spatula until evenly dispersed. Divide & spoon the muffin batter into the prepared muffin holes. *Chef’s Tip: Fresh berries and coconut can be added here for extra flavour.
6. Roughly chop the remaining 3 Snacker bars into a fine crumb. Generously sprinkle the Snacker pieces over the tops of the muffins.
7. Bake the muffins in the oven for 25-30 minutes or until they are well-risen and lightly golden brown.
8. Allow the muffins to cool before removing them from the muffin tray. Serve and ENJOY! *Chef’s Tip: The baked muffins can be frozen and defrosted whenever needed!