Banana and Blueberry Muffins

Banana and Blueberry Muffins

Banana and Blueberry Muffins

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




Total time



A healthy Muffin made from Wholemeal flour, gluten-free rolled oats and sweetener sugar substitute

What You Will Need
12 hole muffin tray
12 Paper Muffin Cases


  • 2 medium bananas nice and ripe

  • 150 g self-raising wholemeal flour

  • 70 g gluten-free rolled oats

  • 6 tsp powdered sweetener of your choice

  • 1 tsp cinnamon

  • 2 medium eggs free range

  • 150 ml soya milk

  • 3 tbsp vanilla soya yoghurt

  • 50 g any polyunsaturated spread (Bertolli Olive Spread) melted in the microwave

  • 70 g blueberries whole **see tip in notes**

  • 50 g almond flakes


  • Preheat the oven to 190°C and line a muffin tray with 12 muffin cases.
  • This recipe calls for the ingredients to be put together separately.
  • In the first bowl mix together all the dry ingredients – flour, oats, sweetener and cinnamon.
  • In the second bowl, add the eggs, soya milk, soy yoghurt, melted spread and combine well.
  • Next, mash the bananas separately on a plate.
  • Putting the mixtures together
  • Firstly add the banana into the egg and milk mixture and combine well.
  • Now add the wet ingredients to the dry ingredients and mix together well.
  • Lastly, fold in the blueberries. See notes
  • Divide the mixture equally between the muffin cases and sprinkle the tops with the almond flakes.
  • Bake for 20/25 minutes until risen and golden brown.
  • Test them after 20 minutes by inserting a cocktail stick in through the top and if it comes out clean of sponge mix they are good to go.
  • Let them cool for 10 minutes before serving for a warm healthy breakfast treat.


  • Top Tips
  • **Don’t be too aggressive when combining the ingredients, as any cake mixture should be handled with care, just mix the ingredients until nicely combined.
  • ***Before adding the blueberries to the muffing mix toss them lightly in a little flour, shake off any excess.  This will stop the blueberries from sinking whilst baking.