Easy Banana Blueberry Muffins – Moist, Delicious & Good For You

These easy 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.

Too easy banana and blueberry muffins

Like so many people, I love muffins, and find them a real treat for breakfast or morning tea. But in cafés, they’re often HUGE and full of chocolate and things I don’t want to eat early in the morning. Don’t get me wrong, these have their place in the world too. Just not for me.

So, I set about to make a recipe that was a bit friendlier to the waistline and a healthier option and after some searching and recipe melding and testing, came up with these.

You could make them bigger and fancier. You could even add more sugar as they’re not exactly sweet, or use full fat yoghurt and milk. Or just make them little like I did and keep them light and enjoy them just as they are.

Because they’re completely delicious and each one comes with an angelic halo on top. Can you see it?

The recipe makes six large or 12 smallish muffins. You can also double the recipe to just make 12 large ones if you want.

Whatever you choose, they are simply delicious.

Banana & Blueberry muffins

Recipe by Marti CuattCourse: Baking, Breakfast, Brunch, Featured, Muffins, RecipeDifficulty: Easy

Makes

12

muffins

Prep time

15

minutes

Cooking time

25

minutes

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

You will need

• 150 grams low fat Greek yoghurt

• 100 ml skim milk

• 1-2 banana, mashed (about 3/4 cup)

• 1 large egg – preferably free range

• 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

• 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.