Banana, Coconut and Blueberry Muffins
Love a good muffin? Then you must try these! These tasty muffins are much higher in fibre and lower in sugar than regular muffins.
Tip: you can use the exact same recipe to make a loaf!
Ingredients
Method
- 1/3 cup oil (e.g. Canola/Rice bran/Olive)
- 1/3 cup honey or maple syrup or brown sugar
- 2 eggs
- 1 cup mashed bananas (approx 2 large bananas)
- 1/4 cup unsweetened/natural yoghurt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon & ½ tsp mixed spice (or 1 tsp of either if you don’t have both)
- 1/2 cup high grade, wholemeal or alternative flour of your choice
- 1 1/2 cups rolled oats
- 1/2 cup coconut desiccated coconut
- 2 tbsp chia seeds
- 3/4 cup fresh or frozen berries
Preheat oven to 170 degrees celsius and put muffin liners into a 12 hole muffin tray. I like to use silicon muffin liners as they are reusable and avoid the muffins sticking to paper!
The QUICK method: Using a food processor
- Put oil, honey, eggs, bananas and yoghurt into the food processor and blend ingredients together. This is the ideal method if you want to use frozen bananas which can be added without defrosting them first, they just need chopping up before putting into the food processor.
- Add the rest of the ingredients to the food processor (apart from the blueberries) then blend together until all ingredients are combined.
- Fill the 12 muffin cases half full with mixture then put 3-4 blueberries on top, then spoon the rest of the mixture on top of the blueberries to cover them over.
- Bake for 15 mins, or until golden brown and a skewer inserted into the centre comes out clean.
The ‘make it by hand’ method:
- In a large bowl, beat the oil and honey/maple syrup together with a whisk or a fork. Mash the bananas and add along with the eggs and yoghurt – beat well.
- Add the baking soda, baking powder, vanilla, spices and whisk to blend.
- Stir in the flour, oats, coconut and chia seeds until combined. It won’t be a smooth mixture – lumps are normal!
- Fill the 12 muffin cases half full with mixture then put 3-4 blueberries on top, then spoon the rest of the mixture on top of the blueberries to cover them over.
- Bake for 15 mins, or until golden brown and a skewer inserted into the centre comes out clean.
Or if you want to make a loaf:
- Pour the mixture into the greased loaf tin and sprinkle lightly with cinnamon or mixed spice.
- Bake for 50 mins to 1 hour, or until a skewer inserted into the centre comes out clean. If it needs longer, cover the loaf with foil so the top doesn’t burn.
- Let the bread cool in the loaf pan for a few minutes before transferring to a wire rack to cool, then slice.