Description
Soft and fluffy muffins with just the right amount of sweetness. A perfect afternoon pick-me up that won’t leave you feeling heavy and overfull.
Ingredients
Scale
- 2 medium-sized bananas, fairly ripe
- 1 large egg (~60 g)
- 1/3 cup (83 mL) olive oil
- 1/4 cup (63 mL) milk of your choice
- 1 1/2 cups (metric cup) or 225 g self-raising flour
- 1 teaspoon ground cinnamon
- 1/2 cup (metric cup) or 115 g white sugar
- 1 cup blueberries (can be fresh or frozen)
Instructions
- Pre-heat oven to 180C or 160C with fan-force (360F or 320F fan force).
- Line a muffin tray with patty pans, or skip this step if you are using a silicone muffin tray.
- In a large mixing bowl, mash the bananas (you can use a masher or a fork).
- Add the egg, oil and milk and stir until combined. Then mix in the flour and sugar.
- Once the mixture is evenly combined, add the blueberries and gently fold in.
- Then, spoon the mixture evenly into each muffin case in the muffin tray.
- Place in the oven and bake for 25 minutes, or until golden brown on top.
- Let muffins cool for 5-10 minutes in the tray then remove from tray and place on cooling rack
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Easy
- Cuisine: Australian, American
Keywords: blueberry muffins, light and fluffy muffins, snack