When I questioned Master L about what his kindy classmates were having for lunch (I’m always after new and fun ideas!), he told me that one child was eating Blueberry Muffins. Now I know for a fact that he doesn’t like blueberries at all, but he assured me he would like them in a muffin…so on a mission I went!
I found a yummy & healthy recipe (thanks to my friend google) and adapted it a little. They turned out amazingly & the kids LOVED them! I’m so happy to find another healthy snack that they both like!
2.5 cups wholemeal flour
2 tsp baking powder
1/2 tsp of salt
1/2 tsp of cinnamon
1/4 cup LSA (Linseed, Ground Almond & Sunflower Seeds (found in the health food aisle)
1 punnet of blueberries (washed)
2 ripe bananas
3/4 cup of soft brown sugar
1/3 cup softened butter
1 tsp vanilla extract
Preheat oven to 190 degrees
Sift together the flour, baking powder, salt, and cinnamon.
Cut 2 ripe bananas into chunks, and puree in a blender.
Add 2 eggs, brown sugar, butter and vanilla extract and blend again.
Pour this mixture into the flour mix, and stir well to combine.
Gently fold through the LSA & blueberries.
Spoon the mixture into greased muffin tins and bake for 25 minutes until risen and golden brown.
Cool in the tin for 10 mins, then put on a wire rack to finish cooling.
The muffins keep well for 3-4 days in an airtight container or 3 months in the freezer! Great for school lunches, snacks and unexpected morning tea guests.
Easy AND healthy!