Banana and Blueberry Bran Muffins
Makes 12 large muffins
Dairy free (when you use coconut yoghurt)
Prep time: 10 minutes
Cook time: 20–25 minutes
- 1 cup self-raising flour 1 cup
- 2 teaspoons ground cinnamon 2 teaspoons
- salt - a good pinch
- 1½ cups bran flakes (or wheat bran) 1½ cups
- ½ cup sultanas (or raisins) ½ cup (optional)
- ⅓ cup golden syrup
- ¼ cup oil (e.g. grapeseed)
- 3 large, mashed bananas (very ripe)
- 1 teaspoon vanilla essence or extract
- 2 free-range eggs
- ¾ cup yoghurt (dairy or coconut)
- 1 level teaspoon baking soda (lump-free or sifted)
- 1 cup blueberries (fresh or defrosted and well drained)
- Preheat oven to 200°C. 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.
For even more fibre, you can substitute self-raising flour with 1 cup wholemeal flour + 1½ teaspoons baking powder.
Keep in an airtight container for a few days or freeze for up to a month.