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Blackberry & banana breakfast muffins

Blackberry & banana breakfast muffins alongside an espresso maker

Blackberry & banana breakfast muffins

Name: Blackberry & banana breakfast muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 350g plain spelt wholemeal flour; 2 tsp ground cinnamon; 3 tsp baking powder; 1 tsp bicarbonate of soda; 2 very ripe bananas (160g peeled weight); 80g pitted dates chopped; 2 eggs; 285g plain yogurt; 4 tbsp rapeseed oil; 2 tsp vanilla extract; 225g blackberries; 30g pecans roughly broken (optional)

Sara Buenfeld

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Serves 12

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4 out of 5.5 ratingsRate

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Use blackberries in our energy-boosting muffins. Made with wholemeal flour and sweetened with dates and bananas, they're a great grab-and-go breakfast

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g plain spelt wholemeal flour
2 tsp ground cinnamon
3 tsp baking powder
1 tsp bicarbonate of soda
2 very ripe bananas

(160g peeled weight)
80g pitted dates

chopped
2 eggs
285g plain yogurt
4 tbsp rapeseed oil
2 tsp vanilla extract
225g blackberries
30g pecans

roughly broken (optional)

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Nutrition: Per serving

kcal222
fat8g
saturates1g
carbs28g
sugars10g
fibre5g
protein7g
salt0.6g

Method

step 1

Heat the oven to 180C/160C fan/ gas 4 and line a 12-hole muffin tray with paper cases. Tip the flour, cinnamon, baking powder and bicarbonate of soda into a bowl and mix to fully combine.
step 2

Mash the bananas and dates together well in a second bowl, then beat in the eggs, yogurt, oil and vanilla to combine.
step 3

Toss the blackberries into the flour mix, then stir in the yogurt mix until you have a thick batter. Work quickly, as adding wet ingredients activates the raising agent.
step 4

Scoop the batter into the muffin cases – if you have a large ice cream scoop, this works well. Fill the cases almost to the brim. Scatter over the pecans, if using, and bake for 20 mins until firm and golden. Leave to cool on a wire rack. Will keep in an airtight container for two days, or in the freezer for up to three months.

Recipe from Good Food magazine, September 2023

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A star rating of 4 out of 5.5 ratings

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