Banana & Blueberry Breakfast Muffins by @deliciouslyella

43 min

12 servings

🍌

4

Banana

🌾

200 g

Plain flour

🥛

45 ml

Almond milk

🍁

30 ml

Maple syrup

🍦

5 ml

Vanilla powder

🥥

45 ml

Coconut oil

🥥

75 g

Coconut sugar

🫙

5 ml

Bicarbonate of soda

🫙

5 ml

Baking powder

🫐

150 g

Frozen blueberries

  1. Preheat

    Preheat the oven to 180°C fan / 350°F. Line the 12-hole muffin tin with 12 paper muffin cases.

  2. Peel
    • ripe banana

    Peel 3 ripe bananas and place them in the large bowl. Mash them with the fork until smooth.

  3. Add
    • almond milk
    • maple syrup
    • vanilla powder

    Add the almond milk, maple syrup, vanilla powder, and melted coconut oil. Whisk until the mixture is smooth and lump-free.

  4. Weigh
    • plain gluten-free flour
    • coconut sugar

    Weigh the plain gluten-free flour and coconut sugar into the bowl. Add the bicarbonate of soda and baking powder.

  5. Whisk
    • plain gluten-free flour
    • coconut sugar
    • Banana

    Whisk the dry ingredients into the banana mixture until a smooth batter forms. Avoid overmixing once no dry flour remains.

  6. Fold
    • frozen blueberries

    Fold the frozen blueberries through the batter. Divide the batter evenly between the 12 muffin cases.

  7. Peel
    • ripe banana

    Peel and slice the remaining ripe banana on the cutting board. Place one banana slice on top of each muffin.

  8. Bake

    Bake the muffins for 25 to 30 minutes until cooked through. Remove the muffin tin from the oven.

  9. Transfer

    Transfer the muffins to the cooling rack. Cool before serving or storing.

Banana & Blueberry Breakfast Muffins by @deliciouslyella

43 min

12 servings

🍌

4

Banana

🌾

200 g

Plain flour

🥛

45 ml

Almond milk

🍁

30 ml

Maple syrup

🍦

5 ml

Vanilla powder

🥥

45 ml

Coconut oil

🥥

75 g

Coconut sugar

🫙

5 ml

Bicarbonate of soda

🫙

5 ml

Baking powder

🫐

150 g

Frozen blueberries

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C fan / 350°F. Line the 12-hole muffin tin with 12 paper muffin cases.

    🧁12-hole muffin tin
    paper muffin cases

  2. Step 2/9

    Peel 3 ripe bananas and place them in the large bowl. Mash them with the fork until smooth.

    🍌ripe banana
    🥣large bowl
    🍴fork

  3. Step 3/9

    Add the almond milk, maple syrup, vanilla powder, and melted coconut oil. Whisk until the mixture is smooth and lump-free.

    🥛almond milk
    🍁maple syrup
    🍦vanilla powder
    🥥coconut oil
    🥣large bowl
    🥄whisk
    🥄measuring spoons

  4. Step 4/9

    Weigh the plain gluten-free flour and coconut sugar into the bowl. Add the bicarbonate of soda and baking powder.

    🌾plain gluten-free flour
    🥥coconut sugar
    🫙bicarbonate of soda
    🫙baking powder
    🥣large bowl
    ⚖️kitchen scale
    🥄measuring spoons

  5. Step 5/9

    Whisk the dry ingredients into the banana mixture until a smooth batter forms. Avoid overmixing once no dry flour remains.

    🌾plain gluten-free flour
    🥥coconut sugar
    🫙bicarbonate of soda
    🫙baking powder
    🥣large bowl
    🥄whisk

  6. Step 6/9

    Fold the frozen blueberries through the batter. Divide the batter evenly between the 12 muffin cases.

    🫐frozen blueberries
    🥣large bowl
    🥄spatula
    🧁12-hole muffin tin
    paper muffin cases

  7. Step 7/9

    Peel and slice the remaining ripe banana on the cutting board. Place one banana slice on top of each muffin.

    🍌ripe banana
    🔪knife
    🪵cutting board
    🧁12-hole muffin tin

  8. Step 8/9

    Bake the muffins for 25 to 30 minutes until cooked through. Remove the muffin tin from the oven.

    🧁12-hole muffin tin

  9. Step 9/9

    Transfer the muffins to the cooling rack. Cool before serving or storing.

    ✨cooling rack

Composition

Ingredients

Types

Plant-based milk, Sweetener, Flavoring, Oil, Leavening agent, Fruit

Ingredients

Banana, Plain flour, Almond milk, Maple syrup, Vanilla powder, Coconut oil, Coconut sugar, Bicarbonate of soda, Baking powder, Frozen blueberries

Notes

Banana (ripe, 3 mashed into the batter, 1 sliced for topping), Plain flour (gluten free used), Vanilla powder (optional), Coconut oil (melted)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free

Calories

166 kcal

Macro nutrients

Carbohydrates: 32g, Protein: 2.2g, Fat: 4.2g, Fiber: 2.4g, Sugars: 16g

Nutritional Information

Minerals

Potassium: 160mg, Calcium: 32mg, Iron: 1.1mg, Sodium: 150mg

Vitamins

Vitamin C: 3.4mg, Vitamin B6: 0.15mg, Vitamin E: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

28 minutes

Overall

43 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

12-hole muffin tin, paper muffin cases, large bowl, fork, whisk, spatula, measuring spoons, kitchen scale, knife, cutting board, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Snack, Breakfast, Dessert

Occasions

Breakfast, Brunch, Afternoon snack, Meal prep, School lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Tender, Fluffy

Flavors

Sweet, Fruity, Banana, Blueberry, Vanilla, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Cool completely before storing), fridge : 5 days (Store in an airtight container,Bring to room temperature or reheat briefly before serving), freezer : 90 days (Freeze fully cooled muffins in an airtight freezer-safe container,Thaw at room temperature or warm in an oven)