Blueberry and banana muffins
- May 2017
- Makes 12
- Hands-on time 20 min, oven time 40 min
Make these healthy blueberry and banana muffins and enjoy fresh, alongside coffee, for a breakfast. Alternatively, make in advance and keep in the freezer for a lazy last-minute brunch.
- 6.6g (0.9g saturated)
- 39.5g (20.1g sugars)
- 80g full-fat greek yogurt
- 80ml vegetable oil
- 200g soft light brown sugar
- 2 medium free-range eggs
- 300g self-raising flour
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- 2 very ripe bananas, mashed
- 150g blueberries (50g reserved)
You’ll also need…
- Deep 12-hole muffin tray, lined with large paper muffin cases
- Heat the oven to 170°C/150°C fan/gas 3½. In a large mixing bowl, whisk the yogurt, oil and sugar until smooth. One at a time, whisk in the eggs, then stir in the rest of the ingredients with a pinch of salt until just combined – don’t overmix.
- Divide the mix among the cases (it will fill them generously), then push the reserved blueberries into the top of each muffin. Bake for 40 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack.
Vary the filling by swapping the blueberries for raspberries or chocolate chips.
They’ll freeze for up to 3 months. Defrost, then warm them through in a low oven for 5 minutes before serving.
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