Kipper had a friend coming round to play and I’d promised we’d bake something in advance. I’d bought a huge bag of coconut flour at the weekend, and was hoping to use the opportunity to do something experimental, but Kipper was adamant that we stick to tried and tested. There was no way she was going to be a guinea pig for some dodgy gluten-free effort, that much was clear.
Oh well, next time. Instead we decided to make some fruity no-added-sugar muffins, which would a) use up some of the rapidly browning bananas in the fruit bowl, and b) avoid the devastation caused by two sugar-fuelled pre-schoolers enthusiastically enjoying themselves with no regard for the furniture.
These banana and blueberry muffins were a success on both counts. (Although even without the sugar the girls managed to play in EVERY ROOM IN THE HOUSE. Seriously. I went round after Kipper’s friend had left turning off hundreds of lights.) They are naturally sweet because of the fruit, and the banana flavour is yummy and goes really well with the fruitiness of the blueberries.
Kipper had lots of fun mashing the bananas while I weighed out the flour and prepared the other ingredients. Then it was mix, mix, mix and ready to dollop. The house smelled sweet and welcoming when her friend arrived and they had time to play while the muffins cooled down. Then – snack time! Surely the best bit of any playdate?
Kippe has also taken these banana-blueberry muffins in her lunchbox, which is a bit of a treat. We have a ‘no sugary snacks in the lunchbox’ rule (TBH, we try and avoid sugary snacks altogether, but you get my point) but I figure that these have sidestepped exclusion by being free from added sugar. Bonus!
This made 15 banana and blueberry muffins, although you could get a few less, or a few more, depending on how much mixture went into each case.
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- 125g butter or margarine (1/2 cup)
- 225g plain flour (scant 2 cups)
- 1.5 tsp baking powder
- 2 medium-large ripe bananas, mashed
- 1 egg
- 50ml milk (1/4 cup) + a little extra
- 100g blueberries (fresh or frozen) (1 cup)
- Preheat the oven to 180C (350F). Prepare a tray with little paper cases.
- Melt the butter/margarine and set aside to cool.
- Mix the flour and baking powder in a large bowl.
- In a separate bowl, mash the bananas. Add the egg, milk and melted butter to the mashed banana and mix well.
- Stir the banana mixture into the dry ingredients until just blended - you may need to add a little extra milk if the mixture is very stiff. Stir in the blueberries carefully, trying not to break them up.
- Divide the mixture between the paper cases, filling each around three quarters full.
- Bake in the preheated oven for 20-25 minutes, until risen and browned and a toothpick inserted into the centre comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to finish cooling.