We love afternoon tea! And morning tea! And a little sweet treat after lunch, or dinner! And these blueberry and banana muffins hit the spot every single time.
With no refined sugars, these muffins are a healthy(ish) alternative to more traditional muffins and make the perfect lunchbox treat to fuel your kids as they jump into the 2024 school year.
Ingredients
- 2 cups plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 ripe bananas, mashed
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ¼ cup coconut oil
- 1 egg
- 1 tsp vanilla extract
- 2/3 cup milk (dairy or non-dairy)
- 175g fresh blueberries
Method
- Preheat oven to 220°C and grease a 12-hole muffin tin.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.
- In a separate bowl, mash bananas with a fork until they form a paste with minimal lumps. Whisk in the coconut sugar, maple syrup, coconut oil, egg, vanilla and milk.
- Pour wet ingredients into the dry and mix with a wooden spoon until well combined. Fold in blueberries.
- Spoon mixture into the prepared muffin tin.
- Bake for five minutes, then reduce heat to 180°C and bake for a further 15 minutes.
- Check if the muffins are cooked by inserting a skewer into their centres.
