Blueberry and Banana Bran Muffins
These yummy bran muffins are great for lunch boxes or a heathy snack
It took me a few go’s to get this recipe perfect. I was after a bran muffin that is light and moist, yet lighter in fat and sugar, and these muffins have nailed it. These muffins are simply yummy, especially warm with a little butter. The banana gives a natural sweetness, and they’re filled with lots of juicy blueberries, with a zesty hit of lemon and warming cinnamon.
- self-raising flour 1 ¼ cups
- ground cinnamon 1 teaspoon
- pinch of salt
- bran flakes or wheatbran 1 ¼ cups
- sugar, golden syrup or melted honey ½ cup
- melted butter or oil (e.g. coconut, grapeseed, canola) ¼ cup
- lemons finely grated zest of 3
- banana 1 large, mashed
- vanilla essence 1 teaspoon
- free-range eggs 2
- natural yoghurt ¾ cup
- baking soda 1 teaspoon (make sure there are no lumps - if there are, sift it)
- blueberries 1 cup, (fresh or frozen defrosted) + 1 tablespoon flour
Preheat oven to 200degC. Line a 12-hole muffin pan with paper cases.
- Sift flour and cinnamon into a large mixing bowl. Stir in salt and bran flakes.
- In a separate bowl, whisk sugar (or golden syrup or honey), butter or oil, lemon zest, mashed banana, vanilla, eggs, yoghurt and baking soda together until smooth.
- Make a well in the centre of the flour mixture and pour in the wet mixture. Stir gently until just combined – be careful not to over-mix to avoid the muffins becoming tough.
- Toss the blueberries in 1 tablespoon of flour to coat, then add to batter (reserve a few to pop on top of the muffins if you like) and quickly and gently fold through. Spoon mixture into paper cases, dividing equally. Bake for 20-25 minutes or until they have risen and the tops are golden and spring back when lightly pressed. Remove from oven and leave to stand for 5 minutes before removing from tin.
Tip: Rolling the blueberries in flour before stirring through the batter helps to stop them bleeding through the batter