Cinnamon, banana and blueberry muffins
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 8
Knock-up a batch of these quick and easy low-fat muffins from The Hairy Bikers in under half an hour.
Each serving contains 256kcal, 5.5g protein, 44g carbohydrates (of which 19g sugars), 6g fat (of which 1.5g saturates), 2g fibre and 0.5g salt.
Ingredients
- 250g/9oz plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon, plus ½ tsp extra for the topping
- pinch of salt
- 150g/5oz blueberries
- 2 very ripe bananas, mashed
- 3 tbsp honey
- 3 tbsp vegetable oil
- 1 large free-range egg
- 185ml/6fl oz milk
- 50g/2oz caster sugar
Method
Preheat the oven to 180C/170C Fan/Gas 4. Line 8 holes of a muffin tin with paper muffin cases.
Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour.
In a separate bowl, lightly whisk together the mashed bananas, honey, vegetable oil, egg and milk.
Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases.
Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter.
Bake for 20 minutes, until risen and lightly golden. Ideally serve warm fresh from the oven.
