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
Ingredients:
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
Method:
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 ♥
Blueberry Banana Muffins
Recipe adapted from BBC Good Food
Ingredients:
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
Method:
- 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.
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 ♥
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