- Cook Time: 10 mins
- Serving: 12 Persons
Nutrition facts (per portion)
- Calories: 202
- Carbohydrate Content: 36g
- Fat Content: 5g
- Fiber Content: 2g
- Protein Content: 5g
- Saturated Fat Content: 0.8g
- Sodium Content: 0.59g
- Sugar Content: 14g
Banana & blueberry muffins Recipe
Healthy treat recipe for 12 people, takes only 20 mins; recipe has self-raising flour, bicarbonate of soda, light muscovado sugar, porridge oat, banana, buttermilk, olive oil, egg white and blueberry.
Ingredients
- Olive Oil - 5 tbsp light olive oil
- Bicarbonate Of Soda - 1 tsp bicarbonate of soda
- Self Raising Flour - 300g self-raising flour
- Porridge Oat - 50g porridge oat, plus 1 tbsp for topping
- Buttermilk - 284ml carton buttermilk
- Banana - 2 medium bananas, the riper the better
- Blueberry - 150g punnet blueberries
- Light Muscovado Sugar - 100g light muscovado sugar
- Egg White - 2 egg whites
Instructions
- Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
- Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, 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 - then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.