Packed with fruit and top-quality Millstone flour, these scrumptious blueberry banana muffins are the perfect treat to add to your New Year eating plan.
INGREDIENTS:
- 2 cups (250g) Millstone White Bread Wheat Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (230g) mashed banana
- ½ cup (100g) packed brown sugar
- ¼ cup (85g) honey
- ¼ cup (56g) coconut oil, melted
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup (160ml) milk, at room temperature
- 1 ¼ cups (175g) fresh or frozen blueberries (unthawed)
METHOD:
- Preheat oven to 220°C. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners and set aside.
- In a large bowl, whisk the Millstone flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
- In a medium bowl, mash the bananas with a fork, then whisk in the brown sugar, honey, coconut oil, egg, vanilla and milk until combined.
- Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries.
- Spoon the batter evenly into the muffin cups, filling them all the way to the top.
- Bake for 5 minutes at 220°C then, keeping the muffins in the oven, reduce heat to 180°C and continue baking for another 15-18 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, or in the fridge for up to 1 week.
Makes: 12 muffins
Recipe sourced from https://sallysbakingaddiction.com/blueberry-banana-muffins/