Banana Oat Muffins

1. 1 Rolled oatspack 400 g ≈ $2.60 60 g
2. 2 Bananas≈ $1.44 per kg 100 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Plain yogurtpack 300 g ≈ $2.10 50 g
5. 5 Baking powder 3 g
6. 6 Cinnamon to taste
7. 7 Raisinspack 200 g ≈ $2.40 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grind the rolled¹ oats into a fine crumb, mash the banana² with a fork, beat the egg with the yogurt, prepare the baking powder and cinnamon; preheat the oven to 180°C; prepare a muffin tin for 6–8 cups, line with paper liners.

2. Stir in the oats, banana², egg with yogurt, baking powder and cinnamon; prepare the raisins⁷ and fold them in until uniform.

3. Divide the batter evenly among the muffin cups.

4. Bake at 180°C for about 20 minutes; test doneness with a wooden skewer—the skewer should come out dry.

5. Cool the muffins on a rack for about 5–10 minutes; then serve warm.

6. Serve with yogurt or as a stand-alone breakfast; store in the refrigerator for up to two days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.