Blueberry and Banana Muffins

Difficulty | Makes 12 | Book 2

Blueberry and Banana Muffins book 2

cooking spray
2 egg whites
¼ cup white sugar
½ teaspoon bicarb soda
½ cup Heinz® baby apple (in jar)
½ cup skim milk
2 tablespoons (30g) Flora® Light margarine melted
½ cup mashed ripe banana
2 cups self-raising flour
1 cup canned blueberries (well drained)

Per serve
Kilojoules574 (cals 137)
GI RatingMedium


Preheat oven 200ºC fan forced.

  1. Beat egg whites and sugar in a medium size mixing bowl for 1 minute using an electric beater.
  2. Stir bicarb into apple sauce (it will froth) then add to bowl.
  3. Combine milk with melted margarine then add to mix stirring with a wooden spoon.
  4. Place mashed banana into bowl and mix together.
  5. Gently fold sifted flour into mixture in one go, treat as a sponge, DO NOT BEAT, as this will make the muffins tough. The less the mixture is moved, the lighter the muffins will be.
  6. Carefully fold blueberries into mixture.
  7. Coat a 12 cup muffin tin with cooking spray then spoon into prepared muffin tin dividing equally into 12 cups. Bake 15-20 minutes or until firm to touch in centre. Leave to rest for a few minutes then turn onto a wire rack to cool.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen

Scroll down to watch me make them

Dietitian's tip

This snack contains about the same carbohydrate and kilojoules as a bread roll or two slices of bread. People with diabetes may like to have this as their breakfast with low fat milk or a fruit juice.

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Watch how easy my Blueberry and Banana Muffins are to make