Banana Crunchy Top Muffins

• 1 cup plain flour
• 3/4 cup wholemeal flour
• 1/4 cup almond meal
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 2 ripe bananas, mashed
• 1 medium carrot, grated
• 350g reduced fat Greek yogurt
• 1/4 cup Natvia
• 1 egg
• 1 teaspoon vanilla extract
• 40g ALPS Blend
• 2 teaspoons apricot jam, warmed

1. Preheat oven to 180u0b0C and spray a 12 hole muffin pan with oil.
2. Combine flours, almond meal, baking powder & cinnamon in a medium sized bowl.
3. Stir through carrot and mashed banana.
4. Whisk yoghurt, Natvia, egg and vanilla together, then gently fold through dry mixture.
5. Spoon mixture into muffin tin and sprinkle over ALPS Blend.
6. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
7. Cool for 5 minutes in pan, then brush with warm jam.
8. Remove from tray and cool on a wire rack.
9. Tips and Tricks:nou can use ALPs blend in everything - stirred through muesli, sprinkled over muesli and fruit, and as an extra crunch in salads.nakes 4 cupsn serve equals 2 tsp, therefore nutritional information is based on 2 tsp servesn cup pumpkin seedsn cup sunflower seedsn cup flaked almonds, toastedn/2 cup flax seedsn/2 cup sesame seedsn/4 cup poppy seedsn/4 cup chia seedsnombine all ingredients and store in an airtight container.

flour, wholemeal flour, ubc, baking powder, ground cinnamon, bananas, carrot, yogurt, ubc, egg, vanilla, blend, apricot

Taken from www.yummly.com/recipe/Banana-Crunchy-Top-Muffins-1036450 (may not work)