Thursday, July 8, 2010

Banana Berry Muffins

These muffins are super healthy and perfect for a kiddies lunchbox. They are high in fibre, full of fruit and antioxidant rich blueberries, and also contain very little sugar. The sugar can even be omitted from the recipe if you are feeding toddlers or 9-12mth olds. However, if omitting the sugar, my husband highly recommends a liberal spread of margarine and honey.

I often buy more bananas than I need. Most bananas get eaten pretty quickly around here, but a few will inevitably start to brown and spread that sickly sweet overripe banana smell that we are all so familiar with. I like to peel these overripe bananas, wrap them in cling film, and then freeze them to use later. They are an absolute staple in my freezer. Once defrosted, they can be used as a sugar substitute in cakes, muffins, pikelets, smoothies, and other desserts.




Banana Berry Muffins
2 large overripe bananas, mashed
1 apple, finely grated   
150g frozen blueberries
1 egg, lightly beaten
2 tbsp Light Greek yoghurt
75mL canola oil
1/2 cup milk
1 cup SR flour
1 cup wholemeal SR flour
2tbsp brown sugar

  1. Line large muffin tin with 12 paper cases
  2. Sift flours into a large bowl and mix well with the sugar
  3. Combine all wet ingredients together in another bowl
  4. Gently fold in wet ingredients to the flour mix, until just combined
  5. Spoon into paper cases
  6. Bake in moderate oven (180 degrees) for about 30 min or until lightly golden and skewer comes out clean

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