Looking for a simple, wholesome bake that’s perfect for breakfast, lunchboxes or an afternoon snack? These Banana & Blueberry Wholemeal Muffins are a fantastic way to use up ripe bananas while adding the goodness of wholemeal flour and juicy blueberries.

Baking together is also a brilliant family activity. Children can help mash the bananas, stir the ingredients and decorate the muffins before they go into the oven. It’s a fun way to build confidence in the kitchen while creating something everyone can enjoy.

This delicious recipe comes from Cooking Good, a charity dedicated to helping people cook healthy, affordable meals with confidence. You can find the original recipe here: www.cooking-good.co.uk/post/banana-blueberry-wholemeal-muffins.

Banana & Blueberry Wholemeal Muffins

Makes: Approximately 12 muffins

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

• 250g plain wholemeal flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• Pinch of salt
• 2 ripe bananas, mashed
• 1 banana, sliced
• 150g blueberries
• 3 tablespoons runny honey
• 3 tablespoons sunflower oil
• 1 large egg
• 185ml milk
• 50g caster sugar

Method

1. Preheat your oven to 180°C and line a 12-hole muffin tin with paper muffin cases.
2. Sift the wholemeal flour, baking powder, cinnamon and salt into a large mixing bowl. Add the mashed bananas and blueberries and gently mix together.
3. In a separate bowl, lightly whisk together the egg, sunflower oil, honey and milk.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over-mixing.
5. Divide the mixture evenly between the muffin cases and top each with a few slices of banana.
6. Bake for around 20 minutes, or until the muffins are well risen, golden brown and a skewer inserted into the centre comes out clean.
7. Enjoy warm from the oven, or allow to cool and store in an airtight container. They can also be gently reheated for a quick breakfast.

Good Food Northants Top Tips

• Ripe bananas work best, adding natural sweetness and helping reduce food waste.
• Frozen blueberries can be used if fresh aren’t available, there’s no need to defrost them first.
• These muffins freeze well, making them ideal for batch baking. Simply cool completely before freezing and defrost as needed.
• Serve with a piece of fruit or a glass of milk for a balanced snack.
  
  

At Good Food Northants, we’re always keen to share recipes that are affordable, nutritious and easy to make at home. We’d like to thank Cooking Good for creating and sharing this recipe, which we’re delighted to recommend to our community.

Happy baking!