Ok so I'm going to admit that I only ever become enthusiastic about baking when my organic bananas have over ripened and I refuse to throw them in the bin. Thats alright and very justifiable no? I always try and minimise wastage in my house wherever possible, even more so with organic produce they tend to go off quicker. .
So in this case, my latest baking project were these yummy and moist Organic Wholemeal Blueberry Banana Cinnamon Muffins. I made quite a few, and as greedy as I can be, there were just way too many to have at home so we took them to church to be handed out as part of the after service refreshments. Scroll down for the recipe if you're interested in my 10th million banana recipe.
Prep Time: 10 mins
Cooking Time: 25 mins
Serves: 8
Ingredients
250g Organic Wholemeal Flour 1 tsp Baking Powder
1 tsp Baking Soda 1 tsp Ground Cinnamon 4 Ripe Bananas
150g Blueberries 3 tbsp Agave Nectar
2tbsp Coconut Sugar 3 tbsp Rapeseed Oil 1 large Free-range Egg
Oat Flakes (to garnish)
What you'll need
Muffin Baking Tray
Muffin Cases
Large Mixing Bowl
Silicone Spatula
Method:
Pre-Heat Oven:
Gas: Gas Mark 4
Fan: 180°C, 350°F
Mash bananas in a large mixing bowl. Add coconut sugar, agave and egg together. Mix well. Then add rapeseed oil and blueberries.
Combine wholemeal flour, baking powder and soda, cinnamon and gently stir into banana mixture.
Pour into muffin cases and place into oven. Bake for 25 minutes.
Cool down on cooling rack for 5 before serving.
Did you make this recipe?
Please share it with me so I can see your amazing take on this and how it turned out! Leave your comments, post on Instagram with #LexInspiredMe.