Banana and blueberry muffins

Prep: 10 mins
Cook: 20 mins
Banana and blueberry muffins
Lovely together these two ingredients make perfect light muffins.
 

300g self-raising flour

1 tsp bicarbonate of soda

100g light muscovado sugar

50g porridge oats

2 medium ripe bananas

284ml buttermilk

5 tbsp light olive oil

2 egg whites

150g blueberries

Preheat the oven to 180°C / 350°F / Gas mark 4 and line a 12-hole muffin tin with paper muffin cases.

Tip the flour and bicarbonate of soda into a large bowl.

Add the sugar (keeping back 1 tablespoon) then mix in 50g of the oats.

Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth.

Stir the buttermilk, oil and egg whites into the banana until evenly combined.

Pour the liquid mixture into the well and stir quickly with a wooden spoon.

Tip in the blueberries and give it just one more stir.

Divide the mix between the muffin cases which will be quite full, then sprinkle the tops with the final tablespoon of the oats and the rest of the sugar.

Bake for 20 minutes until risen and dark golden.

Cool for 5 minutes in the tray before lifting out onto a rack to cool completely.

Serves
Makes 12

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar, Oil, Grains

Recipe Type
Cakes & Baking, Breakfast, Batch Cooking

Level of Difficulty
Easy

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