Then these Low-Sugar Banana and Blueberry Muffins are perfect for you!
Low-Sugar Banana and Blueberry Muffins
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
18
servingsPrep time
15
minutesCooking time
15
minutesCalories
140
kcalTotal time
30
minutesLow-Sugar Banana and Blueberry Muffins are moist, naturally sweet muffins packed with ripe bananas and juicy blueberries for a healthy snack or breakfast.
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Ingredients
1 Egg
2 cups Wholemeal flour
1 tsp Bicarb soda
2.25 tsp Baking powder
1 cup Fresh or frozen blueberries
1 Vegetable oil (125ml)
1 Water (125ml)
2 medium Bananas-mashed
Directions
- Preheat oven to 180 degrees.
- Grease 18 muffin cups, or line with patty cups.
- In a large bowl, combine mashed bananas, egg, water, and oil. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that’s okay!).
- Gently fold the blueberries into the batter.
- Bake until golden and the tops spring back when lightly pressed, about 15 minutes.
- Remove muffins from tins, and cool on a wire rack. Enjoy!
Notes
- Sugar-Free Banana and Blueberry Muffins can be frozen up to two weeks.
- Use plain flour instead of wholemeal if desired.
- Use different fruits if desired with this recipe!
Are you watching your sugar intake?
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