(BLW) Sugar-free Blueberry Muffins
Makes 12
Recently, trying to get the Food Baby to eat any fruit has been quite a mission. Quite a change from just a few weeks ago. In fact, his recent teething has sometimes made him not want to eat anything much. These however went down very well, he devoured three in about 10 minutes and I was comforted to think he’d had both banana and blueberries.
All the sweetness here comes from the fruit, with no added sugar (although if you are making these for yourself then you may well want to add some; try 50g in step 1). There is some nice texture from the addition of oats and if you want to make these dairy free, simply use a suitable milk replacement.
- Ingredients:
- 1 large ripe banana, mashed with a fork
- 50g rolled oats
- 125g self-raising flour
- 60g blueberries, dusted in a little flour
- 120ml milk
- 60ml vegetable oil
- 1 large egg, beaten
- 1 tsp vanilla extract
Step 1: Combine the banana, oats and flour in a bowl. Add the blueberries.
Step 2: Separately mix together the wet ingredients and then fold gently into the dry ingredients.
Step 3: Spread equally between a 12-hole muffin tin, lined with cases.
Step 4: Bake at 200c for 20 minutes and leave to cool on a wire rack.
Whilst still warm these will stick to the cases, but should peel off cleanly once cool.
Once cool, store in an airtight container for a couple of days (or pop in the freezer).
