Thrown together using spare ingredients I had in the cupboard and freezer! Turned out really well and is now one of our favourites. Moist, yummy breakfast muffins made with wholemeal flour. Low-fat, no added salt, and I use Splenda® granulated sweetener in place of sugar! Great when you want to curb that sweetie craving, and ready in about half an hour (including the washing up! LOL)
I listed fresh blueberries, but I've actually used blueberries I grew in my garden earlier in the summer, then froze. The frozen bags you can get from the supermarket work just as well. Defrost for at least an hour at room temp before using.
Once made and baked these muffins will last about a week due to the wholemeal flour (keeps better than white, like bread) but they do freeze well if you perhaps wouldn't be able to eat a whole batch of 12 in one go. Not that they ever last more than a few days in my house!! Simply allow to cool fully at room temperature, pop your spare ones into a zip-lock type bag and pop into the freezer. Defrost for about 2 hours at room temp before eating
Delicious. I made these for my 8 month old and he gobbelled them up like nothing I have seen before. Because I was cooking for a baby though, I substituted the sugar for natvia and reduced the amount. Makes a great base recipe, next time, I might sub the blueberries for cranberries strawberries or raspberries. Oh I also made them bite size which only took about 8-9 minutes to cook. Excellent recipe and one that I will definitely be adding to my collection. Thanks for sharing!! - 04 Oct 2014
Subbed roast butternut squash and around 1 cup of splenda instead of bananas. Also added some vanilla and cinnamon. Turned out very well - moist and very tasty. Will have to try it with bananas soon... - 16 Feb 2017
First time ever to bake and I chose this recipe! It messed my kitchen up big time but was worth it in the end. I cut the amount of honey but seemed ok will be making this again! - 17 Jan 2015