Oat and banana breakfast muffins

Name: Oat and banana breakfast muffins
Total time: 35 min
Cuisine: British
Ingredients: 3 ripe bananas, mashed; 2 eggs; 150g 0% fat Greek yoghurt; 150g porridge oats; 100g wholemeal flour; 2 tsp baking powder; 1 tsp ground cinnamon; 100g blueberries; 1 tsp low fat cooking spray

Soft, moist muffins sweetened with ripe banana and a little cinnamon, great for a lunchbox.

Time35 min
LevelEasy
Costabout £0.20 a head
Oven180°C (160°C fan)

12 servings

Ingredients

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3ripe bananasmashed
2eggs
150 g0% fat Greek yoghurt
150 gporridge oats
100 gwholemeal flour
2 tspbaking powder
1 tspground cinnamon
100 gblueberries
1 tsplow fat cooking spray

Method

1
Heat the oven to 180°C (160°C fan). Spray a 12 hole muffin tin or line it with paper cases.
2
Whisk the bananas, eggs and yoghurt in a large bowl until fairly smooth.
3
Stir in the oats, flour, baking powder and cinnamon until just combined, then fold in the blueberries.
4
Divide between the holes. Bake for 20 to 22 minutes until risen and a skewer comes out clean.
21 min
5
Cool in the tin for 5 minutes, then on a rack. Keep in a tub for up to 3 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.