Banana blueberry and oat muffins
  • Banana oat and blueberry muffins
  • 2 cups wholemeal spelt flour
  • 2 tsp baking powder
  • ½ tsp bicarb soda
  • 2 tsp ground cinnamon
  • 1 cup rolled oats
  • ½ cup rapadura sugar or maple syrup (if using maple syrup, mix it with the wet ingredients first not the dry)
  • 2 bananas, mashed
  • 2 free-range eggs
  • ¾ cup of full-fat organic natural yoghurt
  • ¼ cup olive oil (or melted coconut oil)
  • ⅓ cup fresh or frozen blueberries
  1. Preheat the oven to 180C fan-forced.
  2. Grease a 12-hole muffin tin (or line with muffin cases if you prefer).
  3. Sift the flour, baking powder, bicarb and cinnamon into a large bowl then add the oats and sugar and stir it all together.
  4. In another bowl, mash the bananas then whisk in the eggs, yoghurt and oil - it’s easiest to use a fork to do this.
  5. Make a well in the dry ingredients and use a spatular to fold in the wet ingredients.
  6. Add the blueberries and fold them in.
  7. Divide the batter between the muffin tin holes.
  8. If you want to be fancy, sprinkle the top of each muffin with a few extra rolled oats.
  9. Bake for 20 minutes or until a cake tester inserted in the middle of one comes out clean.
  10. Leave them to sit in the tin for 5 minutes then turn out onto a wire rack to cool - or devour them straight away with some butter. Just beware of the blueberries - they are super super hot straight out of the oven.
Recipe by Claire K Creations at