Free-From Blueberry & Lemon Muffins
These little muffins are the ideal family bake, suitable from weaning onwards, and are fab if you are catering for allergies too! These are made with oats and therefore are gluten free (be sure to buy free-from oats and baking powder) and they are dairy free too. The sweetness in these comes from the banana, so whilst I cannot say they are sugar free (as there are the naturally occurring sugars in the fruit) there is no added refined sugar which is an extra win.
Makes: 12
Prep: 10 Mins
Cooking Time: 25 Mins
Ready In: 35 Mins
- 3 Ripe Bananas, mashed (approx 270g)
- 3 Large Eggs
- 60ml Sunflower Oil
- 270g Rolled Oats
- 2tsp Baking Powder
- 1/2tsp Bicarbonate of Soda
- Zest of 1 Lemon
- 150g Blueberries
- Preheat the oven to 190C/170C Fan/Gas 5.
- In a blender, add your oats and whizz up until you have a fine flour consistency. Put to one side.
- In a large bowl or free standing mixer, mix your mashed bananas, eggs and sunflower until thoroughly combined. Add in your oat flour, baking powder, bicarb of soda and lemon zest and mix again until Thoroughly combined- I use a slow to medium speed on my free standing mixer.
- Using a spoon or spatula, fold in your blueberries until evenly distributed.
- Spoon the mixture evenly into a muffin tin lined with muffin cases. Bake in the oven for 25 minutes- if in doubt, use a skewer to test if they are cooked through- if the skewer comes out clean when you put it in the muffin it is baked through.
- Allow to cool before serving.
Method
- Preheat the oven to 190C/170C Fan/Gas 5.
- In a blender, add your oats and whizz up until you have a fine flour consistency. Put to one side.
- In a large bowl or free standing mixer, mix your mashed bananas, eggs and sunflower until thoroughly combined. Add in your oat flour, baking powder, bicarb of soda and lemon zest and mix again until Thoroughly combined- I use a slow to medium speed on my free standing mixer.
- Using a spoon or spatula, fold in your blueberries until evenly distributed.
- Spoon the mixture evenly into a muffin tin lined with muffin cases. Bake in the oven for 25 minutes- if in doubt, use a skewer to test if they are cooked through- if the skewer comes out clean when you put it in the muffin it is baked through.
- Allow to cool before serving.
Ingredients
- 3 Ripe Bananas, mashed (approx 270g)
- 3 Large Eggs
- 60ml Sunflower Oil
- 270g Rolled Oats
- 2tsp Baking Powder
- 1/2tsp Bicarbonate of Soda
- Zest of 1 Lemon
- 150g Blueberries
Additional Information
These freeze really well meaning you can make them ahead of time, and then pull out however many you need on the day, meaning they are perfect for days when you are on the go. Make sure to use ripe or over-ripe bananas- the riper they are, the sweeter your muffins will taste.
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