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Blueberry and banana muffins

Name: Blueberry and banana muffins
Yield: Makes 12
Cuisine: British recipes
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

Easy
May 2017

Easy
May 2017

Test kitchen approved

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.

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

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

Per muffin

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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

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.

delicious. tips

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.