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Banana & blueberry muffins


At around 4pm everyday, I often need an energy boost and my sweet tooth tends to kick in! So, for the last few months I’ve been making banana & blueberry muffins as a weekday snack and they’re honestly delicious. These delightful muffins make for a perfect on-the-go snack or even breakfast, especially when topped with cold berries and a dollop of greek yoghurt! They’re easy to make and can also be fun to bake with children to get them involved! Not to mention, they’re a great way to use up old bananas and those berries hanging around in the fridge. Healthy and balanced, I hope you enjoy them as much as I do.


PREP TIME: 15 minutes

COOK TIME: 25 minutes

TOTAL TIME: 1 hr (plus cooling time)

SERVINGS: 7

CALORIES: 200 kcal


EQUIPMENT

  • large mixing bowl

  • small mixing bowl

  • fork

  • spoon

  • 7 muffin cases

  • muffin baking tray


INGREDIENTS

  

  • 2 medium chopped bananas (the spottier the better!)

  • 95 g plain flour

  • 43 g unsalted butter (melted)

  • 68 g dark brown sugar

  • 1/2 large egg (whisked)

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp ground cinnamon

  • 1/2 tsp vanilla extract

  • 1 tbsp milk (of choice)

  • 1 pinch of salt

  • 80 g blueberries (can use frozen)


INSTRUCTIONS

 

  • Preheat the oven to 220 degrees (fan) and line the muffin tray with 8 cupcake cases

  • In the small mixing bowl, add the flour, baking powder, baking soda, salt and cinnamon together and mix together with a fork

  • In the large mixing bowl, add the chopped bananas and mash with a fork until mushy

  • Add the rest of the wet ingredients, stirring in the melted butter, brown sugar, whisked egg, milk and vanilla extract until combined

  • Pour the dry ingredients into the wet ingredients then beat until thoroughly combined

  • Fold in the blueberries to make a thick batter

  • Spoon the batter into the cupcake liners until 3/4 full and bake for 5 minutes at 220 degrees, then turn the oven down to 180 degrees and bake for a further 18 minutes

  • Prod one muffin with a fork to check if they are done – if the fork comes out clean the muffins are cooked, if not, leave them to bake for a few more minutes, regularly checking them

  • Once the muffins have cooked, take them out of the oven and carefully remove them from the baking tray and leave them to cool for half an hour before eating


NOTES

-Muffins stay fresh for up to four days. Keep in an air tight container. 

-Recipe can easily be doubled for a larger serving!

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