Reviewed by: Lisa Donaldson, APD, M.Nutr&Diet, B.Edu
Rich in antioxidants and known to reduce the effects of ageing. Combine that with the serotonin inducing bananas, and you’ll be one happy, young looking whipper snapper! These Voome Blueberry and Banana Muffins are perfect for a delicious snack or if you don’t have time for a sit-down brekkie in the mornings.
Serves: 2 l Calories: 332 l Prep: 15 mins l Cooking Time: 25 mins
Blueberry and Banana Muffins
1/2 Cups Self Raising Wholemeal Flour (80g)
1 1/2 Tablespoons Brown Sugar (26g)
1 Tablespoons Rolled Oats (8g)
1 Cage Free Eggs (59g), lightly beaten
1/2 Banana (51g), mashed
2 Tablespoons Low Fat Milk (40g)
2 Teaspoons Olive Oil (10g)
25g Frozen Blueberries
2 Teaspoons Extra Light Cream Cheese (10g)
- Preheat oven to 180°C. Line 2 large (½ cup/125ml) capacity muffin pans with muffin wraps or large paper cases.
- Combine flour, sugar and rolled oats in a bowl.
- Combine egg, banana, milk and oil. Add to flour mixture and stir gently until just combined. Add blueberries and fold through just until combined.
- Divide mixture between pans. Bake for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Serve spread with cream cheese