Muffins are for sure one of my favourite treat foods – there’s no crappy afternoon that can’t be made better without a hot drink and a muffin. A lot of muffins are packed with processed ingredients and excessive amounts of sugar and I’ve finally perfected my healthy recipe – only one sugar alternative and a bunch of ingredients that work for you!
3 ripe bananas
1/3 cup rice malt syrup
1/3 cup butter, melted
1/2 punnet (approx 50g) blueberries
1 teaspoon baking soda/baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups wholemeal self-raising flour
12 muffin cases to serve.
(makes 12 muffins)
Pre-heat oven to 190 degrees.
Mash bananas and combine banana, rice malt syrup, egg and melted butter (I like to do this in my blender and have a smooth mixture, you can easily do it by hand instead).
Combine baking soda or powder, salt, cinnamon and flour into a bowl.
Add wet mixture and blueberries, mix by hand until well combined.
Scoop mixture into 12 even sized muffin cases.
Bake in oven for 20-25 minutes (I like to test them at 20 minutes and then leave in for slightly longer to brown).
Cool and serve!
I love these muffins both heated and cold – I’ll often make them of a Sunday for my partner to take to work and a few to keep for myself at home. You can easily substitute the blueberries for raspberries or add an extra banana instead of berries and the combination will work perfectly. Sometimes the mixture can be a little dry if you don’t measure amounts accurately so when that happens I like to mix a dash of almond milk which helps!
Let me know if you make the muffins and what you think of them – they’re my absolute favourite and I’m so happy to share this recipe with you!