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

Comments

  • Krissie Shew

    Made these today with a few substitutes! Coconut oil instead of butter, coconut sugar instead of sugar and butter milk instead of yoghurt. They are so delish! Thanks for another yummy recipe 🙂

  • Kate

    If I were to use plain flour in this recipe what would I have to substitute to make it ‘self raising’?

    • Just add 1½ teaspoons of baking powder per cup of plain flour 🙂

  • Katy

    I love the look of this recipe, but am gluten free. I can substitute GF flour for regular flour, but what would you suggest for bran flakes? I am also allergic to buckwheat

    • Maybe quinoa flakes?

      • Katy

        Thanks for the tip! Do you think it would work if I removed the bran / flakes all together? Or does it ensure the consistency is correct?

        • You could remove them, or swap them for desiccated coconut, wheatgerm, LSA or instant oats 🙂

  • Minnie

    Yay – I have found my go-to bran muffin recipe! I used crushed up ‘All Bran’ cereal for the bran component, and coconut oil for the oil component. Made 12 big fluffy yet hearty muffins. Thanks so much Nadia.