Banana and blueberry muffins

Prep: 10 mins
Cook: 20 mins
Banana and blueberry muffins

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

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