Blueberry and banana muffins recipe
These healthy, fruit-packed snack-sized muffins cut right down on the fat and sugar you get in shop-bought versions.
Prep: 10 mins
Cook: 25 mins
Makes 8 muffins
Ingredients
- 125g lower-fat spread, melted and cooled slightly
- 2 tablespoons semi-skimmed milk
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1 ripe banana, mashed
- 50g unsweetened apple purée
- 100g self-raising flour
- 1 teaspoon ground mixed spice
- 50g soft brown or light muscovado sugar
- 75g dried blueberries
- 75g porridge oats
Method
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Preheat the oven to 180C (fan 160C, gas mark 4). Line a muffin tin with 8 paper muffin cases or squares of baking paper.
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Mix together the cooled low-fat spread, milk, vanilla extract, mashed banana, apple purée and eggs in a bowl.
Information:To make your own apple purée, simmer a chopped cooking apple in a little water for 5 to 6 minutes until tender. Then simply drain, mash and leave to cool.
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In a separate large mixing bowl, combine the flour, mixed spice, sugar, blueberries and porridge oats.
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Slowly tip the wet ingredients into the bowl of dry ones, gently mixing as you go, until combined.
Information:The secret of successful muffins is to avoid over-mixing the wet and dry ingredients.
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Divide the mixture evenly between the muffin cases, then bake for 25 to 30 minutes, until firm and golden. Remove from the oven and leave to cool on a wire rack.
Information:Next time, try dried cranberries instead of blueberries.
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