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Banana & Blueberry Muffins
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5 from 3 votes

Egg Free Banana & Blueberry Breakfast Muffins

Perfect for a breakfast on the go, these egg free banana and blueberry breakfast muffins are light, healthy and taste divine! Free from dairy and egg they also make a great snack or afternoon treat too!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: British
Servings: 12 muffins
Calories: 202kcal

Ingredients

  • 3 medium bananas
  • 75 g blueberries
  • 120 ml soya milk can be substituted for any alternative milk
  • 60 ml vegetable oil
  • 1 tablespoon vanilla extract
  • 50 g brown sugar
  • 165 g plain white flour Can be substituted for gluten free flour
  • 165 g wholemeal flour Can be substituted for gluten free flour
  • 45 g oats Can be substituted for gluten free oats
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • 1 tablespoon apple cider vinegar
  • pinch salt

Instructions

  • Preheat the oven to 180 degrees/gas mark 4
  • Mash the bananas in a bowl with a fork
  • Add the milk, vegetable oil, vanilla extract and apple cider vinegar into the bowl with the banana and stir
  • Put the dry ingredients (brown sugar, flour, oats, baking powder, bicarbonate of soda, cinnamon, salt) in a separate bowl and mix together
  • Add the dry ingredients to the wet ingredients bowl. Stir gently until combined. Do not over mix! When all the ingredients are nearly combined add the blueberries and stir them in lightly.
  • Spoon the mixture into muffin cases and sprinkle some porridge oats on the top of each muffin
  • Bake for 25-30 minutes. Test by poking a skewer into one of the muffins, if it comes out clean they are ready!

Nutrition

Calories: 202kcal