Banana 'N Blueberry Bran Muffins
BANANA 'N BLUEBERRY BRAN MUFFINS
Makes 12 large muffins
Prep time 10 minutes
Cook time 20–25 minutes
For DF (use coconut yoghurt)
Self-raising flour 1 cup
Ground cinnamon 2 teaspoons
Salt a good pinch
Bran flakes (or wheat bran) 1½ cups
Sultanas (or raisins) ½ cup (optional)
Golden syrup ⅓ cup
Oil (e.g. grapeseed) ¼ cup
Bananas (very ripe) 3 large, mashed
Vanilla essence or extract 1 teaspoon
Free-range eggs 2
Yoghurt (dairy or coconut) ¾ cup
Baking soda (lump-free or sifted) 1 level teaspoon
Blueberries (fresh or defrosted and well drained) 1 cup
Preheat oven to 200C. Line a 12-hole muffin tin with papercases.
Sift flour and cinnamon into a medium-sized mixing bowl. Stir in salt, bran flakes and sultanas (if using).
In a large mixing bowl, whisk golden syrup, oil, banana, vanilla, eggs, yoghurt and baking soda together until smooth.
Add flour mixture to the wet mixture. Fold together with a large metal spoon until just combined — do not over-mix, it's fine if it's a little lumpy (this generally gives lighter muffins). Quickly fold through blueberries.
Spoon mixture into paper cases, dividing equally. Bake for 20-25 minutes or until muffins have risen and the tops are light golden and spring back when lightly pressed. Remove from oven and leave to stand for 5 minutes before removing to a wire rack to cool.
Tip: For even more fibre, you can substitute self-raising flour with 1 cup wholemeal flour + 1½ teaspoons baking powder.
Storage: Keep in an airtight container for a few days, or freeze for up to a month.
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