Banana and Blueberry Oat Muffins

Ingredients

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 

 

Preparation time: 20 minutes
Cooking time: 20 minutes

Serves: 12

Nutrition: Per serving
Energy
149
Fat
6.7g
Saturates
1.1g
Sugars
4g
Salt
0.24g

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.

Ingredients

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 

Method

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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