Dessert

Banana Blueberry and Almond Muffins is for Dessert.

Banana Blueberry and Almond Muffins takes 10 minutes to prepare.

Banana Blueberry and Almond Muffins takes 20 minutes to cook.

Banana Blueberry and Almond Muffins makes 12 servings.

The ingredients for Banana Blueberry and Almond Muffins are:

200g plain GF flour
50g ground almonds
2 tsp baking powder
1 tsp ground cinnamon, plus ? tsp extra for the topping
pinch of salt
2 ripe bananas, mashed
150g blueberries
3 tbsp honey
3 tbsp vegetable oil
1 large free-range egg
3/4 cup milk, non-fat
50g caster sugar
12 raw almonds

Here is how you make Banana Blueberry and Almond Muffins:

Preheat the oven to 180C. Line 12 holes of a muffin tin with paper muffin cases.Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the banana and blueberries and, using a fork, lightly toss the fruit through the flour.In a separate bowl, lightly whisk together the honey, vegetable oil, egg and milk.Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases.Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter. Press an almond in the top of each muffin. Bake in the oven for 20 minutes, until risen and lightly golden. Serve warm from the oven.Serving Size:?Makes 12 muffins.Number of Servings: 12Recipe submitted by SparkPeople user ANAJAK.

The nutritional information for Banana Blueberry and Almond Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 179.6

• Total Fat: 6.9 g
• Cholesterol: 15.7 mg
• Sodium: 111.0 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 1.9 g
• Protein: 2.7 g

The dietary needs meet for Banana Blueberry and Almond Muffins is Gluten Free