Post by @amylouisecrisp.x

EPISODE 8: LEMON & BLUEBERRY MINI MUFFINS 🍋🫐 Welcome back to The Lunchbox Line-Up - my series of easy, freezer-friendly recipes to make school lunches that little bit easier (and a lot less boring!) 🙌🏼 Today we’re making these easy lemon & blueberry mini muffins! They’re soft, fluffy, freezer-friendly and don’t contain any refined sugar! Ingredients: 2 ripe bananas 2 eggs 60ml maple syrup 120g Greek yoghurt 20ml olive oil 1 tsp vanilla extract Zest of 1 lemon 100g oats 120g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 120g blueberries Method: 1. Preheat the oven to 200°C fan and line a mini muffin tin with mini muffin cases. 2. Mash the bananas in a large bowl, then add the eggs, maple syrup, Greek yoghurt, olive oil and vanilla and mix until combined. 3. Add the oats, flour, baking powder and bicarbonate of soda and fold everything together until just combined (don’t over mix) 4. Add the lemon zest, then gently fold through most of the blueberries, saving enough to top each muffin. 5. Leave the batter to rest for around 15 minutes. 6. Spoon the mixture into your mini muffin cases and pop a blueberry on top of each. 7. Bake at 200°C fan for 5 minutes then without opening the oven, reduce the temperature to 180°C fan and bake for another 7-10 minutes, until risen and lightly golden. 8. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Perfect for popping into lunchboxes and they’re freezer-friendly too 🙌🏼 Just freeze once completely cool and take them out as and when you need them! Save this one for your next batch-baking day 🍋🫐💕 #lunchboxideas #kidslunchideas #lunchboxinspiration #schoolsnacks #EasyRecipes