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Organic Wholemeal Blueberry Banana Cinnamon Muffins

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. 



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