RECIPE

Blueberry and Banana Bran Muffins

Serves: Makes 12 muffins
Prep: 10-15 minutes
Cooks In: 20-25 minutes

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.

Ingredients

Print Recipe

  • 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

Method

Preheat oven to 200degC. Line a 12-hole muffin pan with paper cases.

 

  1. Sift flour and cinnamon into a large mixing bowl. Stir in salt and bran flakes.

  2. 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.

  3. 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.

  4. 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

Nutritional Information Per Serving
Kilojoules
764
Calories
180
Carbs
22.2 g
Sugar
10.9 g
Total Fat
7.4 g
Protein
4.7 g

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