Blueberry Banana Muffins
These blueberry banana muffins have been lightened up but still include some butter for flavour and texture. Sugar has been reduced to half a cup, again for texture, but if you are particularly worried about added sugars you can replace this with a baking stevia blend which is discussed more in the FAQ Section below. It’s important to use a specific baking sugar substitute if you choose to replace the sugar, since it is an important structural element of these muffins.
Blueberry Banana Muffins
Preheat oven to 180oC and line a 12 cup muffin pan with cases.
In the bowl of an electric mixer, cream the butter and sugar. Add eggs, incorporating one at a time.
Mash bananas and add to the egg/butter/sugar mixture. Beat to combine on medium speed until the batter is thick.
Sift and add flour and bi-carb, then mix on a low speed until just combined.
Fold in the blueberries with a spatula and then pour batter into muffin cases.
Bake at 180oC for 25 minutes and check for doneness with a toothpick inserted into the centre of one muffin.
Let muffins cool to room temperature before eating or storing.
Ingredients
Directions
Preheat oven to 180oC and line a 12 cup muffin pan with cases.
In the bowl of an electric mixer, cream the butter and sugar. Add eggs, incorporating one at a time.
Mash bananas and add to the egg/butter/sugar mixture. Beat to combine on medium speed until the batter is thick.
Sift and add flour and bi-carb, then mix on a low speed until just combined.
Fold in the blueberries with a spatula and then pour batter into muffin cases.
Bake at 180oC for 25 minutes and check for doneness with a toothpick inserted into the centre of one muffin.
Let muffins cool to room temperature before eating or storing.
Notes
Yes! You can substitute Coconut Sugar as discussed in the article, but you can also substitute with a sugarfree baking blend such as Natvia for Baking, Whole Earth Baking Blend or Baking Equal.
If you are using a sugar substitute, check if the muffins are done about 5 minutes earlier as they may cook a bit quicker. The muffins probably won’t keep quite as long either as sugar is a preservative. Store in the fridge if possible and consume within 4 days.
These have stored well at room temperature in an airtight container for about a week, however if you are intending to keep them more than 4 days I would recommend wrapping them individually with cling wrap and freezing for no more than 2 months. They defrost quickly and well in the microwave.
Key Ingredients
