Blackberry & banana breakfast muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
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- 350g plain spelt wholemeal flour
- 2 tsp ground cinnamon
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 very ripe bananas(160g peeled weight)
- 80g pitted dateschopped
- 2 eggs
- 285g plain yogurt
- 4 tbsp rapeseed oil
- 2 tsp vanilla extract
- 225g blackberries
- 30g pecansroughly broken (optional)
Nutrition: Per serving
- kcal222
- fat8g
- saturates1g
- carbs28g
- sugars10g
- fibre5g
- protein7g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/ gas 4 and line a 12-hole muffin tray with paper cases. Tip the flour, cinnamon, baking powder and bicarbonate of soda into a bowl and mix to fully combine.
step 2
Mash the bananas and dates together well in a second bowl, then beat in the eggs, yogurt, oil and vanilla to combine.
step 3
Toss the blackberries into the flour mix, then stir in the yogurt mix until you have a thick batter. Work quickly, as adding wet ingredients activates the raising agent.
step 4
Scoop the batter into the muffin cases – if you have a large ice cream scoop, this works well. Fill the cases almost to the brim. Scatter over the pecans, if using, and bake for 20 mins until firm and golden. Leave to cool on a wire rack. Will keep in an airtight container for two days, or in the freezer for up to three months.
