Blueberry, Banana & White Chocolate Chip Muffins
User Reviews
4.8
20 reviews
Excellent
Blueberry, Banana & White Chocolate Chip Muffins
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Deliciously moist and fruity these Blueberry, Banana & Chocolate Chip Muffins are sure to please with their pretty white chocolate drizzle topping.
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Ingredients
- 240 g plain flour
- 175 g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 egg
- 125 ml olive oil light
- 125 ml Greek yogurt fat free, style
- 1 tsp vanilla extract
- 2 banana mashed (about 180 ml, medium ripe
- 160 g blueberries frozen
- 100 g white chocolate chopped into chips
- For white chocolate drizzle:
- 100 g white chocolate
- 10 ml olive oil light
Instructions
- Preheat the oven to 180°C.
- Place 16 muffin cases in 2 muffin trays.
- In a large bowl add the flour, sugar, baking powder, bicarbonate of soda and salt, mix well.
- In a smaller bowl, whisk the egg, oil, yogurt and vanilla extract.
- Then mix into the dry ingredients.
- Fold in the bananas, blueberries and white chocolate chips until evenly mixed.
- Fill the muffin cases two thirds full with the mixture.
- Bake for 22 – 25 minutes or until a cocktail stick inserted in middle comes out clean.
- Cool for 5 minutes, then put on a wire rack to cool fully.
- To make the white chocolate drizzle, melt the white chocolate in bowl over a pan of barely simmering water together with the oil.
- Once the muffins are cool, drizzle the chocolate over the muffins with a spoon.
- Allow the drizzle to set (if you can wait) and serve!
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
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