Cinnamon, Banana and Blueberry Muffins

Quick and easy low-fat muffins made with mashed bananas, blueberries, and cinnamon, baked until golden and served warm.

Snack Baking Vegetarian Breakfast Low-Fat

Estimated Nutrition

Calories

256

kcal / serving

2048 kcal total

Carbs

44g

per serving

352 g total

Fat

per serving

48 g total

Protein

5.5g

per serving

44 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

None

Caster Sugar

None

Dairy

piece

Egg

Large, free-range

185

Milk

None

Fruits

piece

Bananas

Ripe and mashed

150

Blueberries

None

GrainsCereals

250

Plain Flour

None

NutsSeeds

tsp

Ground Cinnamon

None

pinch

Salt

None

0.5

tsp

Ground Cinnamon

Extra for the topping

OilsFats

tbsp

Vegetable Oil

None

Other

tbsp

Honey

None

Method

Preheat the oven to 180°C and line eight muffin tin holes with paper cases.

Sift the flour, baking powder, cinnamon, and salt into a large mixing bowl.

Lightly toss the mashed bananas and blueberries through the flour mixture using a fork.

Whisk together the honey, vegetable oil, egg, and milk in a separate bowl.

Stir the liquid ingredients into the dry ingredients until just combined.

Spoon the muffin batter into the prepared paper cases.

Mix the extra cinnamon with caster sugar and sprinkle over the batter.

Bake for 20 minutes until risen and golden, then serve warm.