Cinnamon banana and blueberry muffins

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 197.8
  • Total Fat: 5.5 g
  • Cholesterol: 19.4 mg
  • Sodium: 179.8 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.2 g

View full nutritional breakdown of Cinnamon banana and blueberry muffins calories by ingredient
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Makes 10 full sized muffins Makes 10 full sized muffins
Number of Servings: 10


    9oz Plain Flour (All purpose flour)
    2 teaspoons Baking powder
    1 teaspoon ground Cinnamon
    pinch of salt
    150g Blueberries
    2 large ripe Bananas, mashed

    3 tablespoons Honey
    3 tablespoons Vegetable oil
    1 large Egg
    6 fluid oz Milk

    2 teaspoons Granulated sugar
    0.25 teaspoon ground Cinnamon


Pre-heat oven to 180C, 160c Fan, 350F, Gas 4.
Beat all the wet ingredients together in a bowl.
In a separate bowl, mix all the dry ingredients from the top list together, then stir in the blueberries and bananas. Add the liquids and stir until just combined. Fill the muffin cases with the batter. Bake for approximately 25 minutes until golden brown and a skewer put inside a muffin comes out clean.
Mix topping ingredients together and put the mixture onto a saucer. When the muffins are cooler, but still warm, roll the tops of the muffins in the topping mixture. Doing this allows some of the sugar to stick, giving sweetness without adding much sugar. Any unused sugar can be kept in a container for later.

Serving Size: Makes 10 full size muffins

TAGS:  Snacks |

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