Ingredients
- 300 gr of all-purpose flour
- 1 small teaspoon of cinnamon
- 1 small teaspoon of grounded nutmeg
- 1 pinch of salt
- 1 tea spoon of baking powder
- 100 gr of unsalted melted butter
- 150 gr of light brown sugar or coconut sugar
- 2 eggs
- 150 gr of whole fat yoghurt
- 1 teaspoon of vanilla extract
- 2 mashed up very ripe bananas
- 220 gr of fresh blueberries
- 2 tablespoons of blanched almonds slices
- brown sugar to sprinkle on the top
Preheat the oven at 200 degrees
Take a 12 cup muffin dish and line it with muffin paper cups
Sift together the flour, baking powder, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the melted butter, the two different types of sugar, the 2 eggs, vanilla extract, yoghurt and bananas.
Combine both mixtures, mix with a spatula and don’t over mix.
Add the almonds and blueberries – always coat the blueberries with a bit of flour so they are less likely to sink in your batter.
Divide you batter evenly in the muffin paper cups, add a sprinkle of brown sugar on top. I use an ice cream scope to do so.
Put in the oven for approximately 25 minute. Make sure that its cooked by inserting a toothpick and it should be clean when you remove it.
Try to wait 15 minutes before you indulge.
Here’s another recipe using ripe bananas : Banana & Chia seeds bread
