Banana, blueberry and coconut muffins
(at time of publication)
- 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
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.
If you are not gluten free, use 1 cup self-raising flour instead of baking mix.
These muffins can be frozen for up to 1 month.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 1g
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