Wholegrain blueberry & banana muffins

Wholegrain blueberry & banana muffins


These healthy wholegrain blueberry and banana muffins are perfect for school and work lunch boxes.

The ingredient of Wholegrain blueberry & banana muffins

  1. 1 1/2 cups (225 g) self-raising flour
  2. 1/4 cup quinoa flour
  3. 1/4 cup coconut sugar
  4. 2 tbs flaxseeds (linseeds)
  5. 1/3 cup seed mix (pepitas & sunflower)
  6. 2 large ripe bananas, mashed (you need about 1 cup)
  7. 2 eggs, lightly beaten
  8. 1 cup Jalna Greek yoghourt
  9. 1 tablespoon olive oil
  10. 125g punnet blueberries

The instruction how to make Wholegrain blueberry & banana muffins

  1. Preheat oven to moderate 180C. Line a large hole (Texas) muffin tin with 8 paper cases.
  2. Combine flours, sugar, 1 tbs flaxseeds (linseeds) and 4 tbs seed mix in a large bowl. Make a well in the centre. Add the banana, eggs, Jalna and oil and mix until almost combined.
  3. Stir through the blueberries. Spoon the mixture evenly between the muffin cases. Scatter with the remaining flaxseeds (linseed) and seed mix. Bake for 25-30 minutes or until lightly golden. Serve warm or cold.

Nutritions of Wholegrain blueberry & banana muffins

calories: 381.922 calories
calories: 12.3 grams fat
calories: 3.5 grams saturated fat
calories: 55.3 grams carbohydrates
calories: 17.4 grams sugar
calories: 14.6 grams protein
calories: 55 milligrams cholesterol
calories: 39 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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