Every Sunday, I spend some time in the kitchen food prepping for the week ahead to fill lunch boxes, snack packs and little treats for car trips. My children love having a homemade sweet something alongside their meals, and I always try to balance as much nutrition, health benefit and flavour as possible. These muffins are very easy to make, which invites an opportunity to bake them together with your kids. Bananas and wild blueberries offer such a harmonious flavour and combined with a beautifully soft crumb, these muffins will quickly become a family favourite.
WHAT YOU WILL NEED
Makes 12 standard size muffins
1 1/2 cup gluten free or standard plain flour
1/2 cup brown or coconut sugar
1 tsp baking powder
1 tsp baking (bi-carb) soda (aluminium free)
1/2 tsp vanilla powder or vanilla essence (alcohol free)
3 ripe medium sized bananas
2 tbs flaxseed meal/LSA powder combined with 2 1/2 tbs water (as an egg replacement) or 1 standard egg
1/2 cup almond or other plant-based milk of your choice
3/4 cup frozen or fresh wild blueberries (you can use standard blueberries as an alternative)
Pre-heat the oven to 175 degrees Celsius and line a muffin cups/tray with paper liners.
In a medium sized bowl., add the flour, sugar, baking powder, baking soda and vanilla powder and whisk to combine well.
In another larger bowl, mash the bananas until smooth.
To the bananas, add the flaxseed or standard egg and almond milk, whisking to combine.
Now add the dry ingredients to the banana mixture and stir until the batter becomes smooth. Add a little more almond milk if the batter is too thick.
Finally, gently fold through the wild blueberries until only just combined.
Add spoonful's of the mixture to each muffin case, filling each case to 3/4 capacity.
Place in the oven and bake for 20-25 minutes until slightly golden and cooked in the centre when tested with a skewer.
Take out of the oven and allow to cool completely before serving. These muffins keep well for up to 3 days in cool storage and a sealed container.
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