Author Notes
Blueberry, coconut & banana wholemeal muffins - perfect for breakfast on the go and only 175 calories each —dinnerwreck
Ingredients
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315 grams
very ripe bananas (weighed without peel)
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25 grams
dessicated coconut
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100 grams
blueberries (I used thawed, frozen)
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225 grams
wholemeal self-raising flour
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11o grams
light brown sugar
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2
medium eggs
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100 grams
low-fat spread
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1 teaspoon
vanilla extract
Directions
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Prep time: 10 minutes. Cooking time: 25-30 minutes
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Preheat the oven to 180°c (350°f.)
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Set out 12-14 paper muffin cases on a tray, or lightly butter a muffin tray. I used a silicone muffin tray – it’s a godsend.
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Get your hands on your bananas. I mean this literally. Don’t be afraid to squish the bananas a bit in between your hands as you put them into the mixing bowl. Grab a fork and mash the banana further until it’s well mashed but don’t be too crazy about it – small lumps are fine.
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Add the two eggs, stirring them into the mixture followed by the low-fat spread and vanilla extract.
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Add the flour and coconut and stir well until the flour is incorporated.
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Finally, gently fold the blueberries into the mixture.
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Now the fun part – spoon the mixture into the muffin tins (I used about 2 tbsp per muffin.)
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Bake for 25-30 minutes until golden. Check the mixture is cooked through using a toothpick/knife, making sure it comes out clean.
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Leave to cool for 5 minutes before removing from the tray. Allow them to cool on a wire rack before you eat your weight in muffins.
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