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.
Banana & blueberry muffins
Course: Healthy treat
Servings
12
servings
Prep time
10 mins
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
Directions
- 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.
