Blueberry and Banana Muffins
Ingredients
- 1 cup wholemeal flour
- 1 cup self-raising flour
- 1 tsp baking powder
- 1/2 cup coconut palm sugar
- 1 cup fresh or frozen blueberries
- 1 banana, mashed
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup almond milk
Preparation
Preheat the oven to 200°C/180°C fan. Line a 12-hole muffin pan with paper cases.
Combine both flours, baking powder, coconut sugar, blueberries and banana in a bowl and stir well. Make a well in the centre.
Whisk the eggs, oil and milk together in a separate bowl. Add the egg mixture to the flour mixture. Stir until the mixture just comes together but don't over-mix it.
Divide the mixture equally into the paper cases. Bake for 15 minutes or until a knife or skewer inserted in the centre of 1 muffin comes out clean. Leave in the muffin tray for 10 minutes then transfer to a wire rack to cool.
