Fruity breakfast or snack recipe for Banana and Berry Muffins

1 1/2 Cups wholewheat flour (I use the Eureka brand)
3 Bananas (ripe and mashed)
1 large/extra large free range egg
1/4 cup brown sugar
1/3 cup oil (I used coconut)
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup frozen raspberries
1/2 cup frozen blackberries

How to
Preheat oven to 165′ C fan assisted or 175’C non fan. Coat the muffin tin with the non stick spray or butter.

Mash bananas in a bowl. Lightly whisk egg, sugar and vanilla essence in another.

In a mixing bowl add the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Fold the banana and egg mixture into the dry ingredients.

Before adding the frozen berries into batter I would suggest you take a little extra flour and lightly coat the berries as this prevents the berries from bleeding into muffins.

Gently stir the berries into the batter.

Spoon batter into prepared muffin cups.

Bake the muffins for 15/17 min, until skewer comes out clean.

Leave to stand on counter for a few minutes.

Remove the muffins from pan and cool completely on wire rack.

Enjoy! They are Yum…

Recipe courtesy of Fooding It – a food blog by Chandre’ Jones

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