Blueberry, Banana and Raisin Muffins

Anyone who knows me will tell you I have a huge sweet tooth. I mean really huge. Always have, always will. I’m absolutely a dessert before main kind of girl. As a child my favourite food was sprinkle sandwiches – they were a birthday treat that basically consisted of a huge layer of multicoloured sprinkles stuck to a layer of butter between two pieces of soft white sandwich bread cut into heart shapes. This obsession then evolved into a university fuelled diet of ice cream, pick-n-mix and strawberry jam eaten with straight from the jar with a spoon. So yes sweet has always trumped savoury in my eyes. !

Through out my many stages of sweet eating blueberry muffins have remained a favourite, they’re just so succulent and moist with their big juicy berries, sweet soft sponge and melt-in-your-mouth texture – and luckily these muffins are no different! The ripe banana combined with apple juice, a little date syrup, a splash of pure maple syrup and a sprinkling of cinnamon makes them so wonderfully sweet, providing the perfect base for the blueberries and raisins, which after cooking literally explode in your mouth in a burst of juicy deliciousness!

Makes 15 muffins

– 2 cups of blueberries

– 4 over-ripe bananas

– 1 cup of oats

– 1 cup of almonds

– 1 cup of ground flaxseed

– 1 cup of raisins

– 3/4 of a cup of apple juice

– 1/2 a cup of water

– 4 tablespoons of date syrup

– 4 tablespoons of pure maple syrup

– 2 teaspoons of cinnamon

Start by pre-heating the oven to 180C.

Then place the almonds, oats and ground flaxseed in a food processor and blend for a few minutes until a smooth flour forms. Once this has happened, slice the banana into the mix and pour in the apple juice, water, cinnamon, date syrup and maple syrup and blend again until smooth. Then use a spatula to scrape all the mixture out of the processor and transfer into a large mixing bowl. Next, stir in the blueberries and raisins.

Once the mixture is stirred well transfer the mix into muffin trays, lining them with olive oil if they are not non-stick, and bake for 30-40 minutes – until you can stick a fork until the muffin and pull it out clean. At this point take them out of the oven and allow to cool before enjoying!