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
  cup light olive oil
 1 egg
 ½ cup milk
 1 ½ cups blueberries (fresh or frozen)
 1 tsp cinnamon

1

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

2

Combine dry ingredients and set aside.

3

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.

4

Fold blueberries through the mixture.

5

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

6

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

Ingredients

 1 ½ cups plain wholemeal flour
 2 bananas, mashed
 ½ cup sugar
 ½ tsp salt
 2 tsp baking powder
  cup light olive oil
 1 egg
 ½ cup milk
 1 ½ cups blueberries (fresh or frozen)
 1 tsp cinnamon

Directions

1

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

2

Combine dry ingredients and set aside.

3

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.

4

Fold blueberries through the mixture.

5

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

6

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
Blueberry & Banana Wholewheat Muffins

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