BLW Blackberry, Lime and Coconut Sugar-Free Muffins
Makes 12
The carrot and coconut sugar-free muffins were such a hit with the Food Baby and his pals that I’ve been busy coming up with another sugar-free cake for them. Again these are sweetened naturally by the banana and have added texture from the oats and coconut whilst they are kept moist by the blackberries.
These take only a gently stir so can be made quickly and easily and can be frozen once baked.
- Ingredients:
- 1 large banana, mashed (you are looking for about 125g)
- 120g blackberries
- 25g desiccated coconut
- 50g oats
- 100g plain flour
- 1 lime, zested
- 1 tsp baking powder
- 120ml full fat milk
- 60ml oil
- 1 egg, beaten
Step 1: Lightly combine the banana, blackberries, coconut, oats, flour, lime zest and baking powder in bowl.
Step 2: In a jug, mix the milk, oil and egg.
Step 3: Add the liquid to the drier ingredients and gently mix. Remember not to over mix it.
Step 4: Fill a muffin tray with 12 cases. Put a dessert spoon of mixture into each case. Then spread any remaining mixture equally between the cases.
Step 5: Bake in a preheated oven (200c) for 20 minutes.
Step 6: Remove from the oven and allow to cool on a wire rack.
