A healthy, filling muffin recipe brilliant for breakfast on the run, picnics or afternoon tea. These freeze well so are great to make in batches and defrost as needed.
Ingredients
- ¾ cup mashed banana (about 2 medium-large)
- ⅔ cup milk
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tbsp coconut oil or unsalted butter
- 1 large egg
- ¼ cup molasses, maple syrup or honey
- 1 ½ cups fresh blueberries
Preheat the oven to 200°C and prepare a 12-cup muffin tin by lining with papers or grease it well.
In a bowl, stir together the oat bran, mashed banana, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt
Add the coconut oil, egg and maple syrup to the wet ingredients, stirring until fully incorporated.
Fold in 1 ¼ cups of blueberries.
Evenly divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops.
Bake for 22-24 minutes or until the tops feel firm to the touch.
Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.