Banana & Blueberry Muffins feature image

Yummy banana & blueberry muffins

These yummy banana & blueberry muffins are the perfect treat for breakfast, morning tea or any time. With all that fruity goodness, they’re a guilt-free tasty, healthy snack. With addition of spices and lots of delicious blueberries, even the fussiest eater will love these.

The recipe makes 6 large or 12 smallish muffins, or double the recipe to make 12 nice big ones. Whatever you do, these are just delicious.

Banana & Blueberry muffins

Banana & Blueberry muffins

Recipe by Marti Cuatt

Quick, fresh, delicious muffins for perfect breakfast, snacks or anytime.

Course: Baking, Breakfast, Brunch, Featured, Muffins, RecipeDifficulty: Easy
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You will need

  • 150 grams 150 low fat Greek yoghurt

  • 100 ml 100 skim milk

  • 3/4 cup 3/4 banana, mashed

  • 1 large 1 egg – preferably free range

  • 1/3 cup 1/3 rolled oats

  • 1/4 cup 1/4 light brown sugar

  • 1 tsp 1 vanilla bean extract

  • 1/2 cup 1/2 white self raising flour

  • 1/4 cup 1/4 wholemeal plain flour

  • 1/8 tsp 1/8 ground allspice

  • 1/2 tsp 1/2 ground cinnamon

  • 1/2 tsp 1/2 ground cinnamon

  • 1 tsp 1 baking powder

  • 1/2 cup 1/2 frozen blueberries

  • 36 36 fresh or frozen blueberries for the muffin 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.

Tips and tricks

  • 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.
  • Try making these with other kinds of berries, or use a berry mi.

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  1. Pingback: Beautiful banana breakfast muffins - The Infatuated Foodie

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