Blueberry & Banana Wholemeal Muffins

The Summer Holidays are a great opportunity to get the children in the kitchen and do some cooking, without the midweek school rush & trying to fit everything into the increasingly packed weekends, holidays allow for the laid back try and learn style of cooking that I love to practice with my two children.

I hold my hands up & agree that these are not the most beautiful of muffins, but with beauty being in the eye of the beholder and all that, I hope you will agree that looks are not everything when it comes to childrens culinary creations, but the taste of these when slightly warm are devine.

I have many Ina Garten recipe books and this recipe is a variation on her banana crunch muffins which never fails to be fantastic.

We decided on some easy child friendly muffins crammed packed with bananas and blueberries and the smell of cinnamon coming from the cooling rack is amazing

Ingredients

450g Golden caster sugar

420g Plain wholemeal flour

2 tsp. baking powder

1 tsp bicarbonate of soda

½ tsp salt

225g unsalted butter, melted and slightly cooled

2 extra-large eggs

160ml skimmed milk

2 tsp pure vanilla essence

2 medium very ripe bananas, mashed

1 medium-diced ripe banana chopped

100g granola (I use dorset cereals)

90g sweetened dessicated coconut

150g fresh blueberries

Method

Preheat the oven to 180°C/Gas 4.

Line 14 large muffin cups with paper liners. Sift the flour, sugar, baking powder, bicarbonate of soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend until combined.

 

d add them to the flour and butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, granola, and coconut into the batter followed gently by the blueberries (trying not to crush them) Spoon the batter into the paper liners, filling each one to the top. 

Bake for 25 to 30 minutes or until the tops are brown. Cool slightly, remove from the pan, and serve.

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