Beautifully soft on the inside with a slight crunch to the outside, these muffins beat traditionally blueberry muffins and have the added deliciousness of banana. Especially great served warm and straight out of the oven! Best eaten a day or two after they're made though they will store for 3 days in an airtight container. Totally addictive and very much lactose free so they're easy to digest!
Preheat the oven to 190 degrees celcius (180 for a fan forced oven). Grease standard muffin pans with either oil or lactose free margarine (such as Nuttelex). Alternatively you can line the pans with patty cases.
Sift the plain flour, self raising flour, and baking powder together. Stir through the salt and cinnamon. Sift the flour mixture again into a large bowl, then stir through the caster sugar and brown sugar. Make a well in the centre of the flour mixture.
Lightly whisk the eggs with the vanilla essence. Add the milk (or apple juice) and whisk until combined. Add the vegetable oil in a slow stream and whisk into the egg mixture as you go. Mash the bananas well and then stir through the egg mix until thoroughly combined.
Pour the egg and banana mixture into the well of flour mixture in a slow stream, stirring to combine as you go using a metal spoon. Stir the mixture until just combined (do not be tempted to overbeat the mix as it will toughen the muffins) then quickly stir through the blueberries.
Spoon gently into muffin pans, filling each to approximately 3/4 full. Bake in the oven for approximately 30 minutes, or until skewer inserted in the centre comes out clean.
Allow muffins to stand in the pan for 3-5minutes before turning out on to a wire rack to cool. These are delicious when served warm and fresh out of the oven. ENJOY!