Blueberry and oat muffins
These muffins are a great way to use up ripe bananas and make a wholesome bake for the week. With hearty oats and juicy blueberries, they’re perfect for breakfast on-the-go, packed lunches or quick snacks, and they freeze well too.
Makes 12 muffins Download recipe
Ingredients
2 ripe bananas
2 eggs
90g unsalted butter – melted (or use coconut oil/dairy-free spread)
1 tsp pure vanilla extract
200g rolled (old-fashioned) porridge oats
200g self-raising flour
2 tsp baking powder
60g coconut sugar or soft brown sugar
2 tsp ground cinnamon
125ml milk
200g blueberries
12-hole muffin tin, lined with muffin cases
Method
Preheat the oven to 180°C fan (200°C/400°F/Gas 6).
Mash the bananas with a fork in a large bowl, then whisk in the eggs, butter and vanilla.
Add the rest of the ingredients, except for the blueberries, and stir well to combine.
Fold in three-quarters of the blueberries.
Spoon the mixture into the muffin cases in the muffin tin and top with the remaining blueberries
Bake in the preheated oven for 20-25 minutes until a skewer comes out clean when inserted into the centre of one of the muffins. Transfer to a wire rack to cool before digging in.
Store the muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.
Recipe courtesy of Food for Thought, part of the Lily project, King’s Lynn & West Norfolk
