For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!
Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that’s okay!). Gently fold the blueberries into the batter.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.
Per Serving: 125 calories; protein 2g; carbohydrates 14.8g; fat 6.6g; cholesterol 10.3mg; sodium 119.4mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear 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 24 hours . 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 yesterday , then clear it off the next day.