Bursting with juicy blueberries (or any fruit of choice) these make the perfect snack. Warm them up in the microwave for 30 seconds for an extra warm and juicy burst – But also taste amazing straight out of the tin. These are a little variation of my favourite caramelised banana bread. It’s soft, wholesome and the addition of the juicy fruit makes it the perfect snack, anytime of the day!
As I said, this is a take on my favourite banana bread recipe. Which was created, like most peoples banana bread recipe, during lockdown. As it was so hard to get staple ingredients, I had to be a little bit creative and use some different ingredients. But, everything that is used in this recipe is easy to find in supermarkets and easily accessible. No weird or wacky ingredients needed here! It also happens to be gluten free and vegan friendly, so a super simple recipe that is able to feed a lot of different dietary requirements!
Banana
I’ve made these muffins with and without the blueberries, and they taste amazing both ways, but I personally love the sweet, juicy burst that you get when you bite into one. As I always says with my recipes, feel free to change and customise these to your liking. You can add a different type of fruit (raspberries also work really well), leave the fruit out completely or add anything else that you’d like.
This recipe is one of my easiest ones to put together, and is perfect if you have any old or spotty bananas left over to use. To start, mix the coconut sugar and melted coconut oil together in a bowl, mixing until everything is well combined. Add the mashed bananas and then start to gradually add in the rest of the ingredients, excluding the blueberries. They’ll go in a little bit later. I generally leave the flour to add last to help bring the mixture together. Lightly stir the blueberries through the mixture and transfer into your pre greased muffin/cupcake cases. You could bake these in cases, but I prefer to grease the tins with a little extra oil and bake them straight in there, making them case free, edible bites. These bake for about 25 minutes. Remove them from the oven and them cool for a few minutes before turning out onto a wire tray.
Banana
I love to eat these when they’re a little bit warm as the blueberries are really bursting with flavour. You can even pop these in the microwave for roughly 30 seconds to warm if they’ve already fully cooled down or you’re eating them the next day. I love to pile a bit of fruit on the side for the perfect little snacking plate!
Ingredients
- 100 grams Coconut Oil (plus extra for greasing) - melted
- 80 grams Coconut Sugar
- 25 grams Chia Seeds
- 150 grams Buckwheat Flour
- 3 tablespoons Milk (dairy or dairy alternative both work well)
- 3 Ripe Bananas - mashed
- 2.5 teaspoons Mixed Spice
- 2 teaspoons Baking Powder
- Pinch of Salt
- 125 grams Fresh Blueberries
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Grease a cupcake tin with melted coconut oil and set aside.
- Place the coconut sugar and melted coconut oil into a bowl and beat together until well combined.
- Add the mashed banana and stir through.
- Next, add the chia seeds, milk, mixed spice, salt and baking powder, mixing everything together before stirring through the flour. Mixing everything together until thoroughly combined.
- Lightly add in the fresh blueberries and gently stir through.
- Transfer the mixture into the pre greased tray and place in the centre of the oven for 20-25 minutes or until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Leave in the tin to cool for 3-5 minutes before turning out onto a wire rack to cool completely.
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