B&b Muffins

B&b Muffins

B&b Muffins

45 minutes

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Details
  • Serving Size:   9
  • Vegetarian:   True
  • Weight Watchers:   13 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • 1/4 cup softened butter
  • cup caster sugar
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 large very ripe bananas, mashed
  • 3 tablespoons + 1 tsp natural plain yogurt
  • cup toasted walnuts
  • 1 1/2 teaspoons vanilla
  • cup shredded coconut
  • 3/4 cup blueberries (divided)
Instructions

Preheat oven to 350 degrees.

Line a muffin tin with 9 muffin cases.

Cream together the butter and sugar with a mixer.

Add the egg, mixing thoroughly, then stir in vanilla and blend well.

In separate bowl whisk together flour, salt, baking powder and baking soda.

Slowly add the dry ingredients into the butter mixture, alternating with the yogurt - make sure to start with flour and end with flour.

Place the walnuts in a dry skillet over medium heat and cook for a 3-4 minutes, tossing frequently; Set aside and cool.

Mash the bananas very well with a fork.

Gently add the smashed bananas, toasted nuts and coconut into the batter then carefully stir until combined.

Fold in blueberries, reserving a few for the top of each muffin.

Pour the batter into the cases then sprinkle the remaining blueberries on top.

Bake for 22-25 minutes or until tester comes out of the center of the muffin clean.

Let cool in the pan for a few minutes before transferring to a rack.

Let cool for at least 5 minutes before serving.

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