Banana & Blueberry Muffins

VEGETARIAN

PREP: 10 MINS
COOK: 30 MINS
CALORIES: 202 (FOR 1)

MAKES: 16

INGREDIENTS

INGREDIENTS

- 300g self-raising flour
- 1 tsp baking soda
- 100g agave
- 50g porridge oats
- 2 medium bananas
- 284ml buttermilk
- 5 tbsp coconut oil
- 2 free-range egg whites
- 150g blueberries

METHOD

METHOD

1. Heat oven to 180C and line a 12-hole muffin tin with muffin cases. Tip the flour & baking soda into a bowl. Hold back 1 tbsp of agave, & mix the remainder with the flour & oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir buttermilk, oil & egg whites into the banana until combined.

2. Pour the mix into the well & stir. The mix will look lumpy & may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it another stir. Divide the mix between the muffin cases, then sprinkle the tops with the final tbsp of oats & agave. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

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