These banana and blueberry muffins are another gorgeous sugar free snack/treat to make. The only problem with these is that you want to eat them all once cooked. They’re delicious, really tasty and go gorgeous with a bit of greek yoghurt. Joe found them really easy to make too, so it’s a win win and why we’re sharing this recipe with you guys. We only like easy, simple recipes that are quick. Hope you like these as much as our family did.
Jessica Cooke X
- 225g mashed bananas
- 1 egg
- 125ml water
- 125ml vegetable oil
- 250g wholemeal flour
- 1 teaspoon bicarbonate of soda
- 2 1/4 teaspoons baking powder
- 150g fresh or frozen blueberries
Preheat an oven to 180 C / Gas mark 4. Grease 18 muffin cups, or line with paper muffin cases.
Mix together mashed bananas, egg, water and oil in a large bowl. Mix in flour, bicarbonate of soda and baking powder until mostly smooth (you will still see lumps from the banana, but that’s okay!). Gently fold the blueberries into the mixture.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.