Blueberry and banana muffins

Blueberry and banana muffins
  • Serves icon Makes 12
  • Time icon 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.

Nutrition: per serving

Calories
239kcals
Fat
6.6g (0.9g saturated)
Protein
4.6g
Carbohydrates
39.5g (20.1g sugars)
Fibre
1.5g
Salt
0.3g
Calories
239kcals
Fat
6.6g (0.9g saturated)
Protein
4.6g
Carbohydrates
39.5g (20.1g sugars)
Fibre
1.5g
Salt
0.3g

Per muffin

Ingredients

  • 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

Method

  1. 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.
  2. 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.

delicious. tips

  1. Vary the filling by swapping the blueberries for raspberries or chocolate chips.

  2. 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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