Healthy blueberry muffins with banana
(3)
Ingredients · Servings 12
- 2 bananas
- 6 - 8 dates
- 3 tablespoons honey
- 2 eggs
- 2 dl yoghurt naturell
- 1 dl milk
- 100 g oatmeal
- 75 g wheat flour
- 50 g of raisins
- 1 ts natron
- 1 teaspoon baking powder
- 1 tsp cinnamon
- 0.5 ts salt
- 150g blueberries
Method · 35 min
- Set the oven to 180 degrees and line a muffin tray with paper cases.
- Place bananas, dates, honey, eggs, yogurt and milk in a quart-sized measuring cup or bowl. Use a hand blender to blend until completely smooth.
- Mix together the oatmeal, flour, bran, baking powder, baking soda, cinnamon and salt in another bowl. Fold the dry ingredients into the banana mixture until just combined. Fold in the blueberries last.
- Divide the batter into standard muffin tins (approx. 5.5 cm in diameter and 3.5 cm high) and bake in the middle of the oven for 20-25 minutes until the muffins are cooked through and golden. Cool on a wire rack.
- Tip: Feel free to sprinkle some oatmeal or extra blueberries on top before baking. The muffins can be frozen and thaw quickly in the lunchbox.
The Norwegian lunch box usually starts with slices of bread, and there's nothing wrong with that, as long as the bread is good. But if you want to vary it a bit, these blueberry muffins with banana can do the trick. They also keep well in the freezer.
