Healthy banana blueberry cup cakes
Healthy, refined sugar free, yummy , moist banana cup cakes, deliciously punctuated with tart blueberries. A great option for breakfast, snack or simply a guilt free indulgence!
Equipment
- Oven
Ingredients
- 1 cup whole wheat flour sifted
- 1 large egg
- 2 medium over ripe bananas
- 1 cup blueberries fresh or frozen
- ½ cup olive oil
- ½ cup maple syrup or honey
- 1 tsp vanilla essence
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Using a fork mash the bananas completely
- In a mixing bowl, add the flour, the salt, the baking powder and soda. Mix well
- In another bowl, add the mashed bananas, oil, maple syrup and egg. Using an electric whisk or even hand whisk, mix everything until well combined and light
- Next add the flour mixture and whisk again, until nothing looks dry
- Then gently fold in the blueberries. Save some to add them on top
- Pour this mixture (using an ice cream scoop if you have) into cupcake wrappers lined muffin tray,* until ¾th full
- Tap a few times to remove any air bubbles. Add the remaining berries on top and bake these in a preheated oven at 180° C for 40-50 minutes or until a skewer inserted in the centre of the cakes comes out clean
- Serve your yummy and healthy banana blueberry muffins fresh and warm. Enjoy!
Notes
- *Make sure you add the same amount of cake batter into each cupcake wrapper
- I was able to make 14 cup cakes with these quantities
- tsp - teaspoon