Wholemeal banana and blueberry muffins

    35 min

    These wholemeal blueberry-banana and walnut muffins are free from refined sugars and made moist with apple sauce.

    7 people made this

    Serves: 12 

    • 180g wholemeal flour
    • 3/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon sea salt, or less to taste
    • 1/4 teaspoon baking powder
    • 2 eggs, lightly beaten
    • 4 tablespoons pure maple syrup
    • 4 tablespoons unsweetened apple sauce
    • 4 tablespoons coconut oil, melted and cooled
    • 2 very ripe bananas, mashed
    • 150g blueberries, fresh or frozen
    • 60g chopped walnuts

    Prep:10min  ›  Cook:20min  ›  Extra time:5min cooling  ›  Ready in:35min 

    1. Preheat the oven to 220 C / Gas 7. Grease a 12-hole muffin tin.
    2. Blend flour, bicarbonate of soda, salt and baking powder together in a bowl. Make a well in the centre; add eggs, maple syrup, applesauce and coconut oil. Stir by hand until just combined. Add bananas, blueberries and walnuts. Mix until just incorporated. Divide mixture evenly into the prepared muffin tin.
    3. Bake in the preheated oven, 6 to 7 minutes. Reduce heat to 180 C / Gas 4. Continue baking until a skewer inserted into the centre of a muffin comes out clean, about 15 minutes more.
    4. Cool muffins in tin for 5 minutes before transferring to a cooling rack to cool completely.

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