Wholewheat blackberry muffins
These healthy, vegan wholewheat blackberry muffins disappear in minutes at our house. Great for snacks, lunch boxes, afternoon tea or even breakfast.
Ingredients
- 200 g wholemeal plain flour
- 80 g ground oats grind porridge oats in a food processor or blender if you can't find ground oats
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 2 large ripe bananas mashed
- 120 g caster sugar
- 75 ml sunflower oil
- 1 tablespoon lemon juice
- 140 g blackberries washed well
Instructions
- Pre-heat your oven to 180°C (fan)/200°C/gas mark 6. Line a 12-hole muffin tin with muffin cases.
- Stir the 200g plain wholewheat flour, 80g ground oats, 2 teaspoon baking powder, ½ teaspoon bicarbonate of soda and 1 teaspoon ground cinnamon together into a large mixing bowl.
- In a separate bowl mash the bananas really well then beat in 120g caster sugar, 75ml sunflower oil and 1 tablespoon lemon juice. Mix well.
- Pour into the flour mixture and stir until just combined.
- Add the 140g blackberries and fold into the mixture. Don't worry if they break up a little while you mix them in.
- Spoon equal amounts into the muffin tins and bake for 20-25 minutes until golden brown and firm on top.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 202kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 117mgPotassium: 187mgFiber: 4gSugar: 13gVitamin A: 42IUVitamin C: 5mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!