These are the perfect treat for breakfast, morning tea or any time you need a reasonably healthy treat. The addition of cinnamon and allspice gives them a gentle spice nudge and they’re filled with delicious fruit that even the fussiest eater will love.
The recipe makes 6 large or 12 smallish muffins, but you could double the recipe to make 12 nice big ones. Whatever you do, these are just delicious.
This recipe calls for light yoghurt and milk, which makes them perfect for those watching the calories. If you’re not so fussed, just go ahead and use full fat.
Banana & Blueberry muffins
Course: Baking, Breakfast, Brunch, Featured, Muffins, RecipeDifficulty: Easy12
muffins15
minutes25
minutesQuick, fresh, delicious muffins for perfect breakfast, snacks or anytime.
You will need
150 grams low fat Greek yoghurt
100 ml skim milk
1-2 bananas, mashed (about 3/4 cup)
1 large egg
1/3 cup rolled oats
1/4 cup light brown sugar
1 tsp vanilla bean extract
1/4 cup white self raising flour
1/2 cup wholemeal plain flour
1/8 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 cup frozen blueberries
36 fresh or frozen blueberries for the tops
Here’s what to do
- Preheat oven to 180°C. Place muffin (or cupcake) cases into one 12 hole muffin tray, or make them from baking parchment.
- Place yoghurt, milk and egg in a large mixing bowl and whisk until well combined. Add the oats, banana, vanilla and sugar and whisk again until mixed thoroughly.
- Place flours, spices and baking powder into a separate bowl and whisk with a fork to combine.
- Add 1/2 flour/spice mix into the yoghurt mixture and stir well, then add all the blueberries, then remaining flour. Stir gently until combined.
- Spoon batter evenly into 12 muffin cases and place in preheated oven.
- Check after 20 minutes and keep cooking until they’re golden on top and cooked through.
- Remove from the oven and let stand five minutes, then transfer to a wire rack.
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