At this time of the week, I often have bananas going darker than I’d like in the fruit bowl. This week I took to Google to help me find a way to use them up. I stumbled across this recipe on Taste but have put a healthy twist on it.
Banana Blueberry Weet-Bix Muffins
3 ripe bananas
3/4 cups milk
4 tbs margarine (at room temperature)
2 tbs brown sugar
1 1/2 cups wholemeal flour
1 cup blueberries
Preheat oven to 180˚c.
Line a 12 hole muffin tray with patty cups.
Mash bananas into a bowl and crumble in the weet-bix. Pour milk over the top, mix to combine. Set aside for 10 minutes.
Beat together the eggs and margarine. Add it to the banana mix.
Place flour and sugar in a bowl. Add the wet mixture and then blueberries.
Bake for 20-25 minutes or until a skewer comes out clean from the centre.
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