• Fiona Bielby

Merely, Marvellous Muffins, Written by Natalie Bielby


They are so easy to make, I promise ;)


Todays blog is on some of the finest of all time muffins, first of all it might interest you that I have made them dairy free! They contain: a handful (a big one) of blueberries, 2 medium sized bananas and dark chocolate to top it off!


First off, I got all my ingredients out because I’m so prepared! That also meant that I wouldn’t have to run around getting my stuff out the cupboards either! :)

no mess, no stress :)


I got my mixing bowl and added the eggs and then I whisked them up (if you want you can use a fork), then I added the yogurt (I used some coconut alpro yogurt that is dairy free), mushed bananas, maple syrup (but I used honey because now my mum only goes shopping every Fortnight now), vanilla extract and then i mixed it all up with my electrical whisk (it might not look that nice at this moment of time but when the flour is added it will).


I then added the oats, the cinnamon, the baking powder, the baking soda and then i gave it another mix through!

time for the whisks!

When I was happy with the way the mix looked I then got my tray with the bun cases in (if you don’t have any bun cases then you can just chop up some baking paper into equal squares because that’s what i had to do and it worked really well) I poured in the mixture equally into the 12 bun cases and put them in the oven for about 30mins (It might say in the recipe 22-23 mins but they were far from done) but don’t get them out to early as they will sink.



After they had, had plenty of time in the oven I took them out and let them cool for a bit, they had around 5 mins in the tray before i took them out and put them on a rack! I had one after tea and they were very tasty!


yum

Top tip: if you think your bananas a bit past there best you can peal them and put them in the freezer and get them out for cooking!

Ingredients

2 large eggs

1/2 cup (115 g) plain 2% Greek yogurt

2 medium-size, ripe bananas, mashed (200 g or 1 cup)

6 Tbsp (90 ml) maple syrup

2 tsp vanilla extract

3/4 cup (60 g) quick oats

1 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1 1/4 cup (150 g) white whole wheat flour*

1 cup (140 g) blueberries, fresh or frozen**

1/2 cup (80 g) dark chocolate chunks or chips

Instructions

Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by lining the cavities with parchment liners or spraying them with cooking spray. Set aside.

In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, maple syrup, and vanilla, mixing until smooth.

Stir in the oats, cinnamon, baking powder, and baking soda, mixing until well combined before gently mixing in the flour. Finally, fold in the blueberries and chocolate chunks, reserving some to sprinkle on top.

Divide the batter evenly among the 12 muffin cups, filling almost to the top. and sprinkle with remaining chocolate chunks and/or blueberries.

Bake for 21-23 minutes, or until the tops of the muffins begin to turn golden brown and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

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