No-added-sugar blueberry muffins
Instead of using sugar, we sweeten these fruity muffins with applesauce and puréed banana. They pop with fresh berry flavour in every bite, with a subtle sweetness.
1 medium, chopped
Egg, whole, raw
2 large, raw
Self raising wholemeal flour
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a 12-hole muffin tin with muffin cases.
- Put the banana and apple sauce into a mini food processor and blitz until completely smooth. Add the oil and eggs and pulse until well combined.
- Add the flour to a large mixing bowl and mix in the banana mixture. Fold in the blueberries. Divide the mixture between the muffin cases.
- Bake for 15 minutes or until well risen and a toothpick inserted in the centre comes out clean, then transfer the muffins to a wire rack to cool.
Since they lack sugar, which caramelises and aids in browning baked goods, these muffins will be lighter in colour than you might expect. They freeze well; just reheat in the microwave for 20 to 30 seconds to thaw.