Tuesday, 24 May 2016

Blueberry and banana muffins

Blueberry and banana muffins

I was off work for the afternoon so decided to cheer myself up by combining a punnet of left over blueberries in the fridge with a couple of bananas. Very easy and store cupboard friendly :)


300 g self raising flour+1tspn baking powder
100g caster sugar
200g fresh bluberries
2 bananas
2 egg whites
50g porridge oats
5 tbps olive oil
255ml milk or buttermilk (for a smoother, creamier taste)


  1. 1. Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and baking power into a large bowl. Hold back 1 tbsp of the sugar (about 10g), then mix the remainder with the flour and 50g oats. Make a well in the centre. 
  2. 2. In a separate bowl, mash the bananas until nearly smooth. Stir the milk or buttermilk, oil and egg whites into the mashed banana until evenly combined.
  3. 3. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full!
  4. TIP - to get that bursting berry look at the top, try and get the blueberries towards the top and sides of your cases so that as they cook, they gently ooze out juice and make your muffins look even more tempting!
  5. 4. Bake for 15-18 mins until risen and golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

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