Makes 16 muffins
Gluten Free | Low FODMAP
I have added blueberries and banana to a super old cupcake recipe that my mum used to use when we were growing up. Its honestly the best recipe and I’ve used it that many times that I know it off the top of my head!
It’s not a healthy recipe by any means but the beauty of eating well most of the time should allow us to have a treat and not feel guilty for it.
¾ cup caster sugar
1 teaspoon baking soda
1 teaspoon vanilla essence
1 ½ cups gluten free self-raising flour
½ cup milk (I used unsweetened almond milk)
2 small bananas, chopped
½ cup blueberries
Method Preheat oven to 180°C.
Line 2 muffin trays with 16 paper muffin cases.
Cream butter and sugar using an electric hand beater.
Add the egg and continue to beat.
Mix in the baking soda and vanilla essence.
Gradually mix in the flour.
Add the milk and continue to mix until the mixture looks like a cake batter.
Chop the banana then gently fold it into the mixture with the blue berries. Do not overmix the muffin mixture or the batter will go a blue colour, we just want a nice blue swirl!
Spoon the mixture into the prepared muffin pan.
Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
1. I used frozen blueberries for my recipe as I had these in the freezer. If you do the same, take the blue berries out 15 minutes prior to adding them into the mixture to thaw out. Don’t place them in the microwave or they will turn the mixture completely blue.
2. I made 12 standard sized muffins and 10 mini muffins.
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