Banana, blueberry and coconut muffins
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Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$0.73 per serve
(at time of publication)
Full ingredients list:
- 100g reduced-fat table spread
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 1 egg, lightly beaten
- 1/2 teaspoon gluten-free baking powder
- 1 cup gluten-free baking mix (see our guide)
- 1 cup mashed banana
- 1/3 cup desiccated coconut
- 1 cup frozen blueberries
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a 12-hole baking tray with paper muffin cases.
Step 2 In a large bowl or mixer, combine table spread and sugar, beating well until fluffy and light in colour.
Step 3 Add remaining ingredients, except blueberries, beating well after each addition.
Step 4 Carefully fold through blueberries and divide among muffin cases. Bake for 20–25 minutes until golden and risen.
Save 235kJ, 4.5g fat
Store muffins (without icing) in an airtight container for 2 days, or freeze in a resealable bag for up to a month.
About this recipe
First published: August 2012