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Blueberry and banana muffins recipe
Photo: Diliara Garifullina

Blueberry and banana muffins recipe

11 ingredients 5 steps nhs_uk
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Estimated Nutrition (whole recipe, rough)

1181
Calories
36g
Protein
18g
Fat
221g
Carbs

Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 9 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Oat 1/2 cup dry (40g) 154
Milk 1 cup (244ml) whole 149
Banana 1 medium (118g) 105
Apple 1 medium (182g) 95
Blueberry 1 cup (148g) 84
Egg 1 large egg (50g) 78
Sugar 1 tbsp (12.5g) granulated 49
Vanilla 1 tsp extract (4ml) 12
Spread not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 125g lower-fat spread, melted and cooled slightly
  • 2 tablespoons semi-skimmed milk
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1 ripe banana, mashed
  • 50g unsweetened apple purée
  • 100g self-raising flour
  • 1 teaspoon ground mixed spice
  • 50g soft brown or light muscovado sugar
  • 75g dried blueberries
  • 75g porridge oats

Directions

1

Preheat the oven to 180C (fan 160C, gas mark 4). Line a muffin tin with 8 paper muffin cases or squares of baking paper.

2

Mix together the cooled low-fat spread, milk, vanilla extract, mashed banana, apple purée and eggs in a bowl. Information: To make your own apple purée, simmer a chopped cooking apple in a little water for 5 to 6 minutes until tender. Then simply drain, mash and leave to cool.

3

In a separate large mixing bowl, combine the flour, mixed spice, sugar, blueberries and porridge oats.

4

Slowly tip the wet ingredients into the bowl of dry ones, gently mixing as you go, until combined. Information: The secret of successful muffins is to avoid over-mixing the wet and dry ingredients.

5

Divide the mixture evenly between the muffin cases, then bake for 25 to 30 minutes, until firm and golden. Remove from the oven and leave to cool on a wire rack. Information: Next time, try dried cranberries instead of blueberries.

Recipe sourced from nhs_uk

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