Banana blueberry and oat muffins
These healthy muffins are a great breakfast alternative to cereal or toast. Packed full of goodness, they are quick to make and also freeze well, so definitely worth trying.
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Servings: 12 muffins
Calories: 346kcal
Ingredients
- 2 cups wholemeal spelt flour
- 2 teaspoon baking powder
- ½ teaspoon bicarb soda
- 2 teaspoon 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
Instructions
- Preheat the oven to 180C fan-forced.
- Grease a 12-hole muffin tin (or line with muffin cases if you prefer).
- Sift the flour, baking powder, bicarb and cinnamon into a large bowl then add the oats and sugar and stir it all together.
- In another bowl, mash the bananas then whisk in the eggs, yoghurt and oil - it’s easiest to use a fork to do this.
- Make a well in the dry ingredients and use a spatular to fold in the wet ingredients.
- Add the blueberries and fold them in.
- Divide the batter between the muffin tin holes.
- If you want to be fancy, sprinkle the top of each muffin with a few extra rolled oats.
- Bake for 20 minutes or until a cake tester inserted in the middle of one comes out clean.
- 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.
Nutrition
Calories: 346kcal | Carbohydrates: 57g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 137mg | Potassium: 183mg | Fiber: 8g | Sugar: 12g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 3mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
