What’s a freezer without a stash of wholesome muffins? Every second Sunday I find myself in the kitchen whipping up a large batch of healthy banana muffins for on the go quick snacks, morning teas or when you just feel like a muffin. These are quick and simple and a great recipe for the kids (nut free) Give them a go!

SUGARFREE BANANA AND BLUEBERRY MUFFINS

3-4 ripe bananas

3 eggs

2 cups of flour (wholemeal, spelt or oat flour)

1/2 cup coconut oil

3 Tbs honey or maple syrup

2 tsp cinnamon

1 tsp baking powder

1 tsp bicarb soda

1 cup frozen blueberries

1 tsp vanilla extract

1/2 cup oats for topping

METHOD:

Blend bananas, oil, honey, vanilla and eggs in a food processor. In a separate bowl mix flour, powders and cinnamon. Gently fold banana egg mix into the flours. Pour in frozen blueberries and gently fold together.

Place in muffin casings or grease muffin trays. Sprinkle with oats. Place in oven for 15 minutes or until skewer comes out clean. You don’t want to overcook these because they are much nicer moist and slightly undercooked.

Store in freezer for up to 4 weeks and simply microwave (if you wish) before eating. I actually eat them frozen too!! delish!

K