Banana, blueberry and coconut muffins

Photographer: Melanie Jenkins

Make a batch of these healthy gluten-free banana, blueberry and coconut muffins, absolutely delicious combo of flavours!

Serves: 12 (makes 12 muffins)

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

100g reduced-fat spread

½ cup castor sugar

1 teaspoon vanilla essence

1 egg, lightly beaten

½ teaspoon gluten-free baking powder

1 cup Healtheries gluten-free baking mix

1 cup mashed banana

⅓ cup desiccated coconut

1 cup frozen blueberries

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Instructions

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1 Heat oven to 180°C. Line a 12-hole baking tin with paper muffin cases.

2 With a mixer or in a large bowl mix spread and sugar, beating well until fluffy and light in colour.

3 Add the remaining ingredients, beating well with each addition.

4 Gently fold in berries. Divide mixture among muffin cases. Bake for 20-25 minutes until golden.

5 Store in an airtight container or a resealable bag for up to 2 days.

Variations

If you are not gluten free, use 1 cup self-raising flour instead of baking mix.

HFG tip

These muffins can be frozen for up to 1 month.

Nutrition Info (per serve)

Calories 182 cal

Kilojoules 760 kJ

Protein 1 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 17 g

Dietary fibre 1 g

Sodium 110 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.