This is another idea for a breakfast muffin that is so deliciously sweet but also a healthy alternative to most shop bought muffins. It also does as a great snack to get through those long afternoons at work.
These muffins are taken from my already existing banana bread recipe on my blog… posted over a year ago this is still my go to recipe for banana bread that contains no butter and very little sugar when comparing to most. I decided to make these into small muffins with added blueberries for bursts of flavour throughout. Obviously these can be swapped for other things such as, nuts, raisins, raspberries… or you can keep it really simple and just make the plain banana bread in muffin shapes.
Once I cook these I usually keep a few out for the week ahead and then put the rest into a bag and freeze them. They freeze so well and it just means that you always have a handy breakfast or snack when you’re in need or feeling lazy and don’t want to prepare anything. Simply take them out of the freezer the night before and leave in a container to thaw out. If you want to perk them up give them a short blast in the microwave or if you have longer, warm through in the oven.
For this recipe you will need:
– 3 ripe bananas (mashed)
– 2 cups of self raising flour
– 1/2 cup of light soft brown sugar
– 2 eggs
– 1tsp of baking powder
– 1 heaped tsp of mixed spice (or just cinnamon)
– 1 cup of skimmed milk (or any milk of your choice)
– 1 cup of fresh blueberries (frozen would work to, just leave them to thaw for a little bit)
The recipe is super easy! Set your oven to 180 degrees and grab 2 bowls – in 1 mash your bananas and add all of the wet ingredients. So the 2 eggs and the milk.
In your other bowl add together all of your dry. So the flour, sugar, mixed spice, baking powder. Then stir your wet mixture into the dry and mix together until just combined. You now want to get your blueberries and fold them in.
For this recipe I used silicone muffin cases which work a dream! But obviously if you don’t have these, use normal muffin cases. Plop your mixture into the cases, I fill these quite generously. Put them in the oven and leave them to bake for up to 25 minutes, you’ll know they’re done when the muffins are golden brown and you can skewer them and it comes out clean.
Then there you have it! Delicious banana bread blueberry muffins. This recipe made 12 for me, it all just depends on how big or small you want them.