Lactose-Free Banana and Blueberry Muffins
Description
These lactose-free blueberry and banana muffins taste great warm or cold; they are made with lactose-free milk and flavored with cinnamon.
Ingredients
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2 cups all-purpose flour
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3/4 cup self-rising flour
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2 1/2 teaspoons baking powder
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2 teaspoons ground cinnamon
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3/4 teaspoon salt
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3/4 cup brown sugar
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6 tablespoons white sugar
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2 large eggs
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2 teaspoons vanilla extract
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1/2 cup lactose-free milk (such as Zymil®)
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1/2 cup vegetable oil
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2 large ripe bananas
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1 1/2 cups frozen blueberries
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners.
2
Sift all-purpose flour, self-rising flour, baking powder, cinnamon, and salt together into a small bowl. Sift the flour mixture again into a larger bowl; stir in brown sugar and white sugar. Make a well in the centre of the flour mixture.
3
Lightly beat eggs with the vanilla extract in a bowl. Add milk and whisk until well combined. Whisk in vegetable oil in a slow stream. Mash bananas well with a fork; fold in until thoroughly combined.
4
Pour egg-banana mixture into the well of the flour mixture in a slow stream, stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5
Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean, about 30 minutes. Allow muffins to stand in the cups for 3 to 5 minutes before turning them out on to a wire rack to cool.