Thursday, 1 August 2013

Blueberry Banana Muffins!!

Muffins are often eaten as breakfast. These gorgeous bakes are deliciously moist and low fat too :) I have to say I have not been a big fan of banana flavored bakes but for those who enjoy these; they are simply incredible! Except for the flour, rest of the ingredients scream healthy. I did read that we could try using other healthier flour options (maybe next time!). Summer here is bursting with fruits & berries in all colors and shapes and textures...making it very hard to resist any quick buys at stores ;) On a normal hurried morning, you can bite into one of these and wipe it off with a full  glass full of smoothie'ness... rest assured you should be quite set for a fresh and fabulous day!

Blueberry Banana Muffins
Recipe adapted from BBC Good Food
Blueberry Banana Muffins display

300 g Self raising Flour
1 tsp Bicarbonate of Soda
100 g Light Muscovado Sugar
50 g Ground Almond
2 Bananas, Medium size & Ripe
284 ml Buttermilk
5 Tbsp Olive oil
2 Eggs
150 g Blueberries
Almond Flakes, for topping

  • Preheat oven to 180 C/ fan 160 C/ gas 4.  Prepare and line a muffin tray with paper cases. 
  • Mix the dry ingredients (self raising flour, bicarbonate of soda, muscovado sugar and ground almonds) in a large bowl and keep aside. 
  • In a separate medium bowl, mash the bananas until nearly smooth. Stir in the buttermilk, olive oil and eggs  until evenly combined.
  • Pour this liquid mixture into the dry ingredients mixture. Stir quickly and sparingly with a wooden spoon. 
  • The mix will look lumpy and may have few traces of flour, but do not over-mix. 
  • Tip in the blueberries and just stir once. 
  • Using an ice cream scoop or spoon, divide the mixture between the muffin cases (scoop in to be quite full). 
  • Sprinkle the tops with flaked almonds and a pinch of muscovado sugar. 
  • Bake for 18-20 mins until risen and dark golden. 
  • Cool for 5 mins in the tray before lifting out onto a rack to cool completely. 
Blueberry Banana Muffins in a tin

Notes: Store in an air tight container for up to 3 days. The original recipe used oats instead of ground almonds. 
For a power breakfast, team a moist & soft muffin with a glass full of a seasonal fruit smoothie goodness.

                                                               ♥ Thank You ♥

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...