Blueberry oat muffins

Name: Blueberry oat muffins
Total time: 40 min
Cuisine: British
Ingredients: 200g plain flour; 80g rolled oats; 100g caster sugar; 2 tsp baking powder; 2 ripe bananas, mashed; 200ml milk; 60ml sunflower oil; 150g blueberries; 1 tsp vanilla extract

Soft, fruity muffins made with oats and a mashed banana instead of egg, made for school lunchboxes.

Time40 min
LevelEasy
Costabout £0.27 a head
Oven190°C (170°C fan)

12 servings

Ingredients

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200 gplain flour
80 grolled oats
100 gcaster sugar
2 tspbaking powder
2ripe bananasmashed
200 mlmilk
60 mlsunflower oil
150 gblueberries
1 tspvanilla extract

Method

1
Heat the oven to 190°C (170°C fan). Line a 12 hole muffin tin with paper cases.
2
Mix the flour, oats, sugar and baking powder in a large bowl.
3
In a jug, whisk the mashed banana, milk, oil and vanilla until well mixed.
4
Pour the wet mixture into the dry and stir just until combined. A few lumps are fine.
5
Fold in the blueberries. Spoon the batter into the cases, filling each about three quarters full.
6
Bake for 22 minutes until risen, golden and a skewer comes out clean.
22 min
7
Cool in the tin for 5 minutes, then move to a wire rack.

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.