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Banana & Blueberry Muffins

5 from 5 votes
Prep Time 5 minutes
Cook Time 18 minutes
Servings 12 Muffins/24 mini

Ingredients

Dry Ingredients

  • 1 cup/120g Plain flour
  • 1/2 cup/50g of oats or oat flour
  • 1 tsp of bicarb soda
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon

Wet Ingredients

  • 2 large ripe bananas (220g peeled weight)
  • 1/2 cup/125ml of soy milk (or other)
  • 1/4 cup/60ml of olive oil (or other)
  • 1 tsp of apple cider vinegar

Add ins

  • 1/2 cup/90g of blueberries (fresh or frozen, or other berries, sultanas, or chocolate chips for older kids)

Instructions 

  • . Preheat your oven to 180c/350f.
  • Add the bananas to a large bowl and mash until most lumps are removed, then stir through all of the remaining wet ingredients.
  • Add all of the dry ingredients on top of the wet, and then stir to combine.
  • Add the blueberries & then stir in gently to combine.
  • Spoon the mixture evenly across a 12 muffin tray for large muffins or a 24 mini muffin tray.
  • Cook for 18-20mins for large muffins, or 15-16 minutes for mini muffins until a toothpick comes out clean.
  • Let the muffins cool in the tray for a few mins before removing and allow to cool before serving (use a spoon to help lift the mini muffins out).

Notes

Store in an airtight container on the bench for 2 days, in the fridge for 5 days or freezer for up to 2 months.