These banana and blueberry muffins are a doddle to make and are great snacks for anyone at any time as they contain no added sugar. The sweetness comes just from the blueberries.
These muffins freeze well and defrost quickly, making them perfect for lunchbox treats.
If you’ve got ripe bananas stored in the freezer, you can use them in this recipe.
Makes approx. 6 muffins or 12 mini muffins
|Ingredients||Equipment to have ready|
|150g plain flour||Baking tray or muffin tray|
|1 tsp baking powder||Muffin cases|
|2 ripe bananas, peeled||Two mixing bowls|
|3 ½ tbsp sunflower or vegetable oil||Teaspoon measure or teaspoon|
|½ tsp vanilla extract||Tablespoon measure or tablespoon|
|1 large egg||Spatula|
|3 tbsp milk||Dessert spoon|
|Handful of frozen blueberries||Whisk|
- Preheat the oven to 180C.
- Put the flour and baking powder in one bowl and whisk gently to combine and remove any lumps.
- Put the peeled bananas in the other bowl and mash.
- Add the oil, vanilla extract, egg and milk and mix together.
- Tip in the flour and baking powder and combine. Don’t be tempted to mix too much or your muffins won’t be light and fluffy.
- Fold through the blueberries and spoon the mixture into the muffin cases.
- Bake for around 20 minutes until golden and when you press lightly on the top of the muffin it bounces back.
- Leave to cool on a wire rack before eating. Lovely when still warm!