This recipe is one I make very frequently! They are a perfect afternoon snack with a cup of tea when I need a bit of a pick me up. They also freeze really well, so nothing goes to waste if you end up making too many. Just grab one out of the freezer in the morning and by lunch time they are defrosted and ready to eat!
I make my muffins gluten free flour, as I am gluten intolerant, but these work just as well with gluten-full flour.
You will need:
- 1⁄2 cup of melted salted butter
- 1/2 cup of caster sugar
- 1/2 cup of brown sugar
- 2 large eggs
- 2 to 3 over ripe bananas
- 1 cup gluten free self raising flour, I like this one from Doves Farm
- 1 cup of gluten free oats
- 1 teaspoon baking soda
- 1⁄2 teaspoon vanilla
- 1 cup of blueberries
Preheat your oven to 175C/350ºF.
Melt your butter in the microwave and cream it together with both the sugars until you have a nice smooth texture.
Mash up your banana using the back of a fork. If you bananas are nice and ripe this should be very easy! Don’t worry if you have a few lumps.
Next, add your eggs and vanilla to your butter sugar mixture.
Followed by the mashed bananas and give all the wet ingredients a big stir!
In another bowl, sift together gluten free flour and baking soda and pour in the gluten free oats.
Add the wet ingredients to the dry ones and give it all a good mix so it is well combined.
Pour in the blueberries and mix gently.
Line your muffin tray with your muffin cups and start adding your mixture. A couple of tablespoons of mixture will do for each muffin.
Try and make sure the blueberries are evenly distributed so everyone gets a taste!
Pop is all in the oven and bake for 15-20 min or until golden brown on top. You know when the muffins are ready when a tooth pick comes out clear. If you can resist let them cool in the muffin tin.
Pour yourself a nice cup of tea and a friend to enjoy!