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Banana and Blueberry Muffins

300g Self-raising flour

1tsp Bicarbonate of soda

100g light muscovado sugar

50g porridge oats

2 medium bananas (brown ones are better)

½ pint of milk of butter milk (we used ½ of cows milk with 1 Tbs of lemon juice in it)

5 Tbs oil (the recipe says Olive, but we used sunflower)

2 egg whites (Grown-up, will have to do this part)

150g blueberries

Muffin cases.

Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases.

Bake for 18-20 mins at 180C/fan 160C/gas 4 and line a 12-hole muffin tin until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.