Blueberry Banana Muffins

Ingredients

• 1 small organic lemon
• 200 g wheat flour Type 1050
• 5 tbsp wheat bran
• 2 tsp Baking powder
• 80 g coconut blossom sugar
• 1 pinch salt
• 150 ml milk (1.5% fat)
• 1 egg
• 2 tbsp Rapeseed oil
• 250 g ripe small bananas (2 ripe small bananas)
• 175 g blueberries

Instructions

1. 1.

   Rinse the lemon with hot water, pat dry and zest it. Combine the flour, bran, baking powder, coconut blossom sugar and 1 pinch of salt in a bowl. Mix everything thoroughly.

2. 2.

   Whisk the milk, egg and oil in a second bowl. Add to the flour mixture and stir everything together to form a smooth batter.

3. 3.

   Peel the bananas and mash them finely with a fork. Add the mashed bananas to the batter and stir well.

4. 4.

   Pick over the blueberries and add them to the batter, folding gently to combine.

5. 5.

   Line a muffin tin (for 12 muffins) with paper baking cups. Distribute the batter into the cups.

6. 6.

   Bake the muffins in a preheated oven at 200 °C (Fan: 180 °C, Gas mark 3) for about 30 minutes. Insert a wooden skewer into the center of a muffin: if it comes out clean, the muffins are done; otherwise, continue baking for a few more minutes.

7. 7.

   Remove the muffins from the tin using the paper cups. Let them cool on a wire rack for at least 5 minutes and serve lukewarm or cold.