Banana & Blueberry Muffins
Baking with the best of both worlds - taste & nutrition!
Serves: 12
Prep time: 10 minutes
Cook time: 25 minutes
Ready in: 35 minutes
Dietary notes: dairy free (use coconut yoghurt)
Notes:
You can buy ground LSA (linseed, sunflower seed and almond meal) at most supermarkets.
If using frozen blueberries, be sure to keep them frozen before cooking. If they thaw, it’s not a major, but your muffins will have streaks of blueberry juice through them.
Mix about 2 teaspoons raw sugar and ½ teaspoon ground cinnamon together in a small bowl, and sprinkle on top of the muffins before cooking for an extra crunchy top.
These muffins freeze well – simply allow to cool completely, then place into an air tight container or freezer bag and freeze until required. Defrost at room temperature or in 30 second bursts in the microwave.
Nutrition .
A muffin that you can rely on for yourself and your kids! They are high in fibre and each muffin contains 6g of protein. That’s not all, instead of the usual butter or oil you find in most muffins, these contain yoghurt and LSA instead.
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620 kJ / 148 cals
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6g
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4g (1g)
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24g (10g)
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4g