Lactose-Free Banana and Blueberry Muffins

Beautifully soft on the inside with a slight crunch to the outside, these muffins beat traditional blueberry muffins and have the added deliciousness of banana. Especially great served warm and straight out of the oven! Best eaten a day or two after they’re made though they will store for 3 days in an airtight container. Totally addictive and very much lactose free so they’re easy to digest!



Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners.

Step: 2

Sift all-purpose flour, self-rising flour, baking powder, cinnamon, and salt together into a small bowl. Sift the flour mixture again into a larger bowl; stir in brown sugar and white sugar. Make a well in the centre of the flour mixture.

Step: 3

Lightly beat eggs with the vanilla extract in a bowl. Add milk and whisk until well combined. Whisk in vegetable oil in a slow stream. Mash bananas well with a fork; fold in until thoroughly combined.

Step: 4

Pour egg-banana mixture into the well of the flour mixture in a slow stream, stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step: 5

Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean, about 30 minutes. Allow muffins to stand in the cups for 3 to 5 minutes before turning them out on to a wire rack to cool.


Per Serving: 208 calories; protein 3.1g; carbohydrates 33.7g; fat 7g; cholesterol 20.9mg; sodium 245.2mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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