Blueberry Banana Muffins

with Wheat Bran

Blueberry Banana Muffins - Brighten up your breakfast or coffee break
159 kcal
Brighten up your breakfast or coffee break

(0)

Difficulty:easy
Preparation:25 min
Ready in:60 min
Low-fat
high-fiber
Superfood
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
159
8%
Protein
4 g
8%
Fat
3 g
4%
Added Sugar
8 g
9%
Carbohydrates
27 g
10%
Roughage
5 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For pieces

1small Lemon
7 ouncesPastry flour
5 tablespoonsWheat bran
2 teaspoonsBaking powder
4 ouncesCane sugar
1 pinchSalt
¾ cupsMilk (low-fat)
1Egg
2 tablespoonsCanola oil
2ripe, small Banana (125 g)
6 ouncesBlueberry

Kitchen Utensils

1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Whisk, 1 Muffin tin, 1 Wire rack, 1 Wooden skewer, 1 Fork, 12 Baking cups

Directions

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1 Rinse the lemon in hot water, dry and zest. In a bowl combine zest with flour, bran, baking powder, sugar and a pinch of salt. Mix well.
2 In another bowl, whisk together milk, egg and oil until smooth. Add to flour mixture and mix until smooth.
3 Peel banana and mash well with a fork. Add to batter and stir thoroughly.
4 Sort through blueberries, removing any stems; fold gently into batter.
5 Line a 12-cup muffin tin with paper baking cups. Divide the batter evenly among the cups.
6 In a preheated oven at 200 ° C (fan 180 ° C, gas mark 3) (approximately 400 °F), bake muffins until a wooden skewer inserted into the center of a muffin comes out clean, about 30 minutes.  If it comes out clean, remove muffins from oven. If not, bake for a few more minutes.
7 Remove muffins from pan. Allow to cool on a wire rack for 5 minutes; serve warm or room temperature.
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Comments

M

Makenzie.Rasmussen
10/24/2016, 7:05 PM

Delicious!

Delicious!

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