Lactose-Free Banana and Blueberry Muffins

Name: Lactose-Free Banana and Blueberry Muffins
Total time: 50
Yield: 18
Ingredients: 2 cups all-purpose flour; 0.75 cup self-rising flour; 2.5 teaspoons baking powder; 2 teaspoons ground cinnamon; 0.75 teaspoon salt; 0.75 cup brown sugar; 6 tablespoons white sugar; 2 large eggs; 2 teaspoons vanilla extract; 0.5 cup lactose-free milk (such as Zymil®); 0.5 cup vegetable oil; 2 large ripe bananas; 1.5 cups frozen blueberries

Recipe by chorazy from allrecipes.com

50 Mins.

Ingredients

18 servings

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2 cups all-purpose flour
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0.75 cup self-rising flour
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2.5 teaspoons baking powder
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2 teaspoons ground cinnamon
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0.75 teaspoon salt
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0.75 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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0.5 cup lactose-free milk (such as Zymil®)
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0.5 cup vegetable oil
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2 large ripe bananas
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1.5 cups frozen blueberries

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners.
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.
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.
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.
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.