Banana and Berry Muffins

Organisation: Australian Bananas

Preparation: 10 mins

Cooking time: 25 mins

Serves: 12

Type of recipe: Snack

Recipe

Begin a baking adventure with our wholesome Banana and Berry Muffins—a mixture of flavors and textures that will make your taste buds dance. Crafted with love and nourishing ingredients, these muffins are a perfect blend of heartiness and sweetness, featuring the goodness of Cavendish Bananas, the burst of fresh or frozen blueberries, and the warmth of ground cinnamon.

Ingredients

2 cups traditional rolled oats (see tip)
1 1/4 cups wholemeal self-raising flour
¼ cup Splenda Blend or Whole earth Baking Blend
2 tsp baking powder
1 tsp ground cinnamon
2 large Cavendish Bananas
1 cup buttermilk 2% fat
2 eggs, lightly beaten
2 tbs light olive oil
½ cup (about 80g) fresh or frozen blueberries
1 tsp icing sugar, optional
Extra ¼ tsp ground cinnamon, optional

Method

Preheat oven to 180°C fan forced. Line twelve muffin holes with paper cases or grease holes with canola spray.
Place the oats in a food processor. Pulse until finely ground. Transfer to a large bowl. Stir in flour, Splenda Blend, baking powder and cinnamon. Make a well in the centre.
Mash the bananas with a fork. Whisk together buttermilk, eggs and oil. Pour into the flour mixture. Add the banana, stir gently until just combined. Fold through the blueberries. Spoon evenly into paper cases. Bake for 22-25 minutes or until cooked when a skewer inserted into the centre comes out clean. Cool 5 minutes then remove to a wire rack.
Combine icing sugar and cinnamon and sift over the warm muffins to serve.