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🍰 Juicy Blueberry Banana Muffins

159 kcal · 30 min · 4 servings

Ingredients

• 1 small organic lemon
• 200 g wheat flour Type 1050
• 5 tbsp wheat bran
• 2 tsp baking powder
• 80 g coconut blossom sugar
• 1 pinch salt
• 150 ml milk (1.5% fat)
• 1 egg
• 2 tbsp rapeseed oil
• 250 g ripe small bananas (2 ripe small bananas)
• 175 g blueberries

Instructions

1. 1. Rinse the lemon under hot water and dry it thoroughly.
2. 2. Finely grate the lemon zest.
3. 3. Add the flour, bran, baking powder, coconut blossom sugar, and a pinch of salt to a large bowl.
4. 4. Add the lemon zest and mix all dry ingredients well.
5. 5. Add the milk, egg, and oil to a second bowl.
6. 6. Whisk the liquid ingredients until smooth.
7. 7. Pour the liquid mixture into the flour mixture.
8. 8. Stir everything together to form a smooth batter.
9. 9. Peel the bananas.
10. 10. Mash the bananas finely with a fork.
11. 11. Add the banana puree to the batter.
12. 12. Stir the banana puree in thoroughly.
13. 13. Sort through the blueberries and remove any stems or bad berries.
14. 14. Add the blueberries to the batter.
15. 15. Gently fold in the blueberries so they do not burst.
16. 16. Line a 12-cup muffin tin with paper liners.
17. 17. Distribute the batter evenly among the cups.
18. 18. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
19. 19. Bake the muffins for about 30 minutes.
20. 20. Insert a wooden skewer into the center of a muffin.
21. 21. Check if the skewer comes out clean.
22. 22. If batter sticks, bake for a few more minutes.
23. 23. Remove the muffins from the tin using the paper liners.
24. 24. Let them cool on a rack for at least 5 minutes.
25. 25. Serve the muffins lukewarm or cold.

Nutrition per serving

• kcal: 159
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 27 g