Banana Blueberry Muffins
These banana blueberry muffins are moist, delicious, and easy to freeze for quick snack/meal prep during the week. Plus, they are ready in 25 mins!
Servings: 8
Calories: 321kcal
Cost: £0.34
Equipment
Ingredients
- 3 bananas (£1.00/8)=(£0.37)
- 1 large egg (£0.88/6)=(£0.15)
- 60 g yogurt (£0.69)
- 275 ml milk (£0.50)
- 175 g frozen blueberries (£1.99/2)=(£1.00)
Cupboard Essentials
- 340g g plain flour
- 3 tsp baking powder
- ½ teaspoon cinnamon
- ¼ tsp salt
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- 4 tbsp honey
Instructions
Start by preheating the oven to 220°C fan.
- Combine the dry ingredients by mixing the flour, baking powder, cinnamon and salt.
- In a separate bowl mash your bananas. To that, add melted coconut oil and egg and whisk until well combined. Once combined whisk in the honey, yogurt, vanilla extract and milk into the bowl.
- Next, gradually pour your dry ingredients into the wet ingredients while folding to keep air in. Grease your muffin tray with coconut oil and after folding the frozen blueberries into the mix, divide into your muffin tin, filling to the top. Optionally, top with brown sugar for a crunchy muffin top!
- Place your muffins in the oven for 5 minutes at 220°C and then reduce the temperature to 180°C degrees (without opening the door!) and bake for a further 20 minutes.
Notes
- Enhance blueberry flavor: Add a dollop of blueberry jam to the middle of each muffin for a stronger blueberry taste.
- Prevent sinking blueberries: Toss blueberries in flour before adding them to the batter to avoid them sinking to the bottom of the muffins.
- Use frozen blueberries directly: Avoid thawing frozen blueberries before adding them to the batter to prevent them from becoming mushy in the muffins.
Nutrition
Calories: 321kcal | Carbohydrates: 57g | Protein: 9g | Fat: 7g