Lactose-Free Banana and Blueberry Muffins recipe
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Ingredients
- 2 cups all-purpose flour ¾ cup self-rising flour 2 ½ teaspoons baking powder 2 teaspoons ground cinnamon ¾ teaspoon salt ¾ cup brown sugar 6 tablespoons white sugar 2 large eggs 2 teaspoons vanilla extract ½ cup lactose-free milk (such as Zymil®) ½ cup vegetable oil 2 large ripe bananas 1 ½ cups frozen blueberries
Nutrition Info
- 207.6 caloriescarbohydrate: 33.7 gcholesterol: 20.9 mgfat: 7 gfiber: 1.3 gprotein: 3.1 gsaturatedFat: 1.1 gservingSize: -sodium: 245.2 mgsugar: 16.6 gtransFat: : -unsaturatedFat: : -
Directions Lactose-Free Banana and Blueberry Muffins
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners.
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.
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.
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.
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.