Banana 'N Blueberry Bran Muffins

These banana and blueberry bran muffins can be made dairy free by using coconut yoghurt.
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These banana and blueberry bran muffins can be made dairy free by using coconut yoghurt.

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

Nadia Lim's new cookbook Let's Eat!
Supplied

Nadia Lim's new cookbook Let's Eat!

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.

To celebrate Nadia Lim's new cookbook Let's Eat (RRP$49.99), she is running a nationwide tour, with all the details at https://nadialim.com/events/

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 - Stuff

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