Oatmeal and blueberry breakfast muffins

Oatmeal and blueberry breakfast muffins

Makes 16

125g self-raising flour

75g oat flour

200g oats

1 tsp baking powder

50g brown sugar

2 bananas, mashed

2 large eggs

250ml milk

50g butter, melted

125g frozen blueberries

  1. Preheat the oven to 200°C/180˚C fan/gas mark 6 and line 16 holes of two muffin tins with paper cases
  2. In a large mixing bowl, combine the flours, oats, baking powder and sugar. Make a well in the centre and add the mashed banana, eggs, milk and butter
  3. Mix everything gently until a wet batter forms. Fold in the frozen blueberries. Divide the muffin mix amongst the cases and bake for 25 minutes until golden brown. Transfer to a wire rack to cool.

    Per serving: 164kcals, 4.8g fat (2.3g saturated), 26.3g carbs (6.5g sugars), 4.7g protein, 2.5g fibre, 0.037g sodium.