Banana Blueberry Muffins
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 bananas ((£1.00/8)=(£0.37))
- 1 large egg ((£0.88/6)=(£0.15))
- 60 g yogurt ((£0.69))
- 275 ml milk ((£0.50))
- 175 g frozen blueberries ((£1.99/2)=(£1.00))
- 340g g plain flour
- 3 tsp baking powder
- ½ teaspoon cinnamon
- ¼ tsp salt
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- 4 tbsp honey
Method
- Combine the dry ingredients by mixing the flour, baking powder, cinnamon and salt.
- In a separate bowl mash your bananas. To that, add melted coconut oil and egg and whisk until well combined. Once combined whisk in the honey, yogurt, vanilla extract and milk into the bowl.
- Next, gradually pour your dry ingredients into the wet ingredients while folding to keep air in. Grease your muffin tray with coconut oil and after folding the frozen blueberries into the mix, divide into your muffin tin, filling to the top. Optionally, top with brown sugar for a crunchy muffin top!
- Place your muffins in the oven for 5 minutes at 220°C and then reduce the temperature to 180°C degrees (without opening the door!) and bake for a further 20 minutes.