Banana and Blueberry Oat Muffins
Preparation time: 20 minutes
Cooking time: 20 minutes
Nutrition: Per serving
Make muffins healthier with mashed banana for natural sweetness and rolled oats for beta glucan, then dial up the nutrition with heart-healthy blueberries and crunchy almonds.
2 bananas, medium-sized, ripe
150g self-raising wholemeal flour
70g rolled oats
6 tsp table-top sweetener
1 tsp cinnamon
2 eggs, medium
150ml soya milk
3 tbsp vanilla soya yoghurt
50g lower-fat polyunsaturated spread, melted in the microwave
70g blueberries, whole
50g almond flakes
Preheat the oven to 190°C and line a muffin tray with 12 muffin cases.
Mix together in one bowl all the dry ingredients – self-raising flour, rolled oats, sweetener and cinnamon. In another bowl, beat 2 medium-sized eggs, adding the soya milk, soya yoghurt and melted spread. Mash the bananas separately on a plate.
Combine the mixtures by firstly adding the mashed bananas into the egg mixture and stir well. Then add the dry ingredients to the mixture and stir again. Lastly, incorporate the blueberries.
Divide the mixture between the muffin cases and sprinkle the almond flakes on top of them. Bake for 20 minutes until coloured.
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