Blueberry & Banana Wholewheat Muffins

Yields12 Servings

Prep Time5 minsCook Time15 minsTotal Time20 mins

1 ½ cups plain wholemeal flour

2 bananas, mashed

½ cup sugar

½ tsp salt

2 tsp baking powder

⅓ cup light olive oil

1 egg

½ cup milk

1 ½ cups blueberries (fresh or frozen)

1 tsp cinnamon

Preheat oven to 180 degrees. Line muffin tray with paper baking cups.

Combine dry ingredients and set aside.

Combine mashed bananas, oil, egg and milk in a bowl. Add to dry ingredients and mix gently, it doesn't matter if there are lumps.

Fold blueberries through the mixture.

Spoon mixture into lined paper baking cups and put in the oven for 10-15 minutes (or until golden brown).

Sprinkle with cinnamon and leave to cool on a wire rack.

GF - substitute plain wholemeal flour for gluten free plain flour + 2 tsp of psyllium husk. DF and LF - use oat milk instead

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