Banana and blueberry muffins
Prep:
10 mins
Cook:
20 mins
300g self-raising flour
1 tsp bicarbonate of soda
100g light muscovado sugar
50g porridge oats , plus 1 tbsp for topping
2 medium ripe bananas
284ml carton buttermilk
5 tbsp light olive oil
2 egg whites
150g punnet blueberries
Heat oven to 180°C/350°F/gas 4 and line a 12-hole muffin tin with paper cases.
Add the flour and bicarbonate of soda into a large bowl.
Set aside 1 tbsp of the sugar, then combine the rest with the flour and 50g oats.
Make a well in the centre. In a separate bowl, mash the bananas until quite smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
Pour the liquid mixture into the well and stir quickly with a wooden spoon.
The mix will look quite lumpy but don't be tempted to over-mix.
Add in the blueberries and stir just once more.
Divide the mix evenly between the muffin cases - they will be quite full - then sprinkle with the final tbsp of the oats and the remaining sugar.
Bake for 18-20 mins until risen and dark golden. Remove from the baking tray and leave to cool on a wire rack.
Serves
12
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Fruit, Eggs
Recipe Type
Cakes & Baking, Healthy, Kids Food, Lunch Box, Snacks, Cake Stall, Breakfast
Special Info
Vegetarian
Level of Difficulty
Easy
