Blueberry and Banana Muffins

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The wonderful smell of freshly baked Blueberry and Banana Muffins is just one of the reasons you are going to love this recipe! Incredibly moist and soft, these muffins are perfect for afternoon tea, gatherings and kids lunchboxes. Plus they are so easy to make.

There is no mess, no fuss and it’s all done in one bowl!

Like a lot of mums out there I’m feeling nervous and protective of my little ones going back to school. My son Jamie, started Prep this year and only had one school term before this pandemic caused the shut down of schools. Now It’s like he is starting his first day of school all over again.

Now for us mums and caregivers It’s time to once again pack school bags and lunchboxes and cross our fingers that they come back empty.

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One of my kids favourite snacks they love finding in their yumboxes are muffins.

This is my go to muffin recipe because It’s seriously so quick and easy. Not like the recipes that are labelled as easy and then require so many steps and leaves your kitchen looking like a tornado has hit.

All you need is a mixing bowl and a wooden spoon and you are good to go. Its a one bowl, no mess, no fuss recipe. As a busy mum of three trying to juggle and hold up all my plates in the air I jump at recipes like these. Thats also why I’m so obsessed with my orange and poppyseed cake.

So this week as 2 of my babies go back to school I know they will have a familiar comfort when they open up their yumbox to discover mum has baked them blueberry and banana muffins. 🙂

Blueberry and Banana Muffins

Freshly baked muffins with blueberry and banana. So fluffy and moist you can’t help but eat 1 or 2 or more like 2 and then sneak a third when you think the kids aren’t watching. Then wait for the “Muuuuuum thats so unfair!”

These muffins are perfect for whipping up last minute when friends come around. Or on a Sunday afternoon when your wondering what snack you will put in your kids lunchboxes as you haven’t had a chance to go to the shops.

Its as effortless as placing all your ingredients in one bowl giving it a good mix and transferring the batter to your muffin trays. Thats it! The hardest part is stopping yourself from not eating half the batter whilst your doing this!

Why Banana

Adding banana to your muffins not only make them more delicious but also makes your muffins more nutritious. Bananas are a great source of fibre and contain Vitamin C and B-6.

Bananas also have special powers to make cakes and muffins super moist.

If you are looking to make these muffins vegan than you can remove the egg in this recipe as using banana is a substitute for egg.

What you will need

the recipe calls for simple, staple ingredients that you most likely have at home already.

Self-raising flour 

Brown sugar

Ground cinnamon

Allspice

Egg

Vanilla bean paste

Milk

Vegetable oil

Ripe Bananas

Frozen or fresh blueberries

Icing sugar

How to make Blueberry and Banana Muffins

Preheat oven to 180°C.

Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases. 

Combine the flour, sugar and spices in a large bowl.

Add the egg, milk, oil, vanilla and banana and whisk well until combines.

Lastly, add the blueberries and very gently mix through the batter until just combines. You don’t want to squash the berries.

Divide the batter evenly among the muffin trays.

Bake for 25 minutes or until a skewer inserted in the centres comes out clean. Transfer muffins to a wire rack to cool slightly.

Dust with icing sugar.

The muffins are delicious served warm, cut in half and spread with a little butter.

YUM!!!

XX

Tools to make the job easier

Masterpan 12 cup muffin pan

Pack of 3 sifters

Yumbox

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• One bowl orange and poppyseed cake
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• Fluffy Pancakes
• 4 ingredient scones

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