Banana berry muffins
These Banana Berry Muffins are soft, fruity, and full of flavour — the perfect snack or lunchbox treat. Simple to make and a delicious way to use up overripe bananas!
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Servings: 20
Calories: 109kcal
Ingredients
- 1 ½ cups plain flour
- ½ cup rolled oats
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 ripe bananas mashed
- 150 g fresh or frozen blueberries I used some raspberries too
- 3 tablespoon honey
- 3 tablespoon oil
- 1 large free-range egg
- 185 ml milk
- 3 strawberries sliced finely for topping
Instructions
- Preheat the oven to 180C (350F) fan-forced.
- Line a muffin tin with cupcake liners.
- In a large bowl, sift the flour, baking powder, cinnamon and a pinch of salt then stir through the rolled oats.
- Add the banana and blueberries and, using a fork, mix it all together.
- In a separate bowl, whisk the honey, oil, egg and milk together until smooth.
- Add the wet ingredients to the big bowl and stir just until everything is combined.
- Divide the batter between the cupcake liners and top each one with a slice of strawberry.
- Bake for 17-20 minutes or until a cake tester inserted in the middle comes out clean.
- Transfer to a wire rack to cool completely.
- Best eaten on the day of baking or freeze muffins individually wrapped in plastic wrap.
Nutrition
Calories: 109kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 50mg | Potassium: 102mg | Fiber: 1g | Sugar: 5g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
