These healthy, dairy-free blackberry and banana muffins were so good they didn’t hang around for long at our place. I wasn’t quite sure whether the kids would go for them or not – the blackberries turned the muffins a bit pink and the wholemeal flour and oatmeal gave it a bit of a, well, healthy taste! But they, and we, absolutely loved them and they’re perfect for a late summer picnic, lunchbox filler or perhaps an after-school snack (something that is new for us but seemingly essential). They’d also be good for breakfast.
200g wholemeal plain flour
2 tsp baking powder
1/2tsp bicarbonate of soda
1 tsp ground cinnamon
2 large, or 3 medium ripe bananas, mashed
120g caster sugar
75ml sunflower oil
Pre-heat an oven to 200°C, 180°C fan, gas mark 6. Line a 12-hole muffin tin with muffin cases. Sift the flour, baking powder, bicarbonate of soda and cinnamon together into a large mixing bowl. Stir in the oatmeal.
In a separate bowl beat together the egg, sugar, bananas and oil. Mix well. Fold in the flour mixture. Finally stir in the blackberries. Spoon equal amounts into the muffin tins and bake for 15-20 minutes until firm on top.
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