Banana and blueberry muffins
Prep:
10 mins
Cook:
20 mins
Lovely together these two ingredients make perfect light muffins.
300g self-raising flour
1 tsp bicarbonate of soda
100g light muscovado sugar
50g porridge oats
2 medium ripe bananas
284ml buttermilk
5 tbsp light olive oil
2 egg whites
150g blueberries
Preheat the oven to 180°C / 350°F / Gas mark 4 and line a 12-hole muffin tin with paper muffin cases.
Tip the flour and bicarbonate of soda into a large bowl.
Add the sugar (keeping back 1 tablespoon) then mix in 50g of the oats.
Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth.
Stir the buttermilk, oil and egg whites into the banana until evenly combined.
Pour the liquid mixture into the well and stir quickly with a wooden spoon.
Tip in the blueberries and give it just one more stir.
Divide the mix between the muffin cases which will be quite full, then sprinkle the tops with the final tablespoon of the oats and the rest of the sugar.
Bake for 20 minutes until risen and dark golden.
Cool for 5 minutes in the tray before lifting out onto a rack to cool completely.
Serves
Makes 12
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar, Grains, Oil
Recipe Type
Cakes & Baking, Breakfast, Batch Cooking
Level of Difficulty
Easy
