Lactose Free Banana and Blueberry Muffins

    45 minutes

    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!


    Queensland, Australia
    8 people made this

    Makes: 18 medium size muffins

    • 2 cups plain flour
    • 3/4 cup self raising flour
    • 2 1/2 tsps baking powder
    • 3/4 tsp salt
    • 2 tsps cinnamon (ground)
    • 75g caster sugar
    • 150g brown sugar
    • 1/2 cup lactose free milk (such as Zymil) or soy-milk
    • 1/2 cup vegetable oil
    • 2 large eggs (60g each)
    • 2 tsps vanilla essence
    • 2 large ripe bananas (or 3 medium)
    • 1 1/2 cups frozen blueberries (can use fresh but they're not as soft when baked)

    Preparation:10min  ›  Cook:30min  ›  Extra time:5min cooling  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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!

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    Really good muffins! I was worried they'd taste of mostly banana (due to using 2 large ones) but it really is nicely balanced with the blueberries, bananas, and cinnamon. I used less sugar than called for (4 tbsps white sugar, and 1/2 cup dark brown sugar), used almond milk in place of lactose free milk, substituted 1 cup all purpose flour for 1 cup whole wheat flour, and only baked these for about 23 minutes at 375. I got 12 muffins and had a lot of batter left over, so I put it into a 9x5 loaf pan and made a really nice muffin bread (it baked for about 33 minutes) in addition to the regular muffins! Thanks for the recipe!  -  15 Apr 2018  (Review from Allrecipes USA and Canada)