Banana Blueberry Breakfast Muffins
Delicious burst in the mouth healthier banana blueberry breakfast muffins. Ideal as little portable snacks too.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 -15
- 250 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp porridge oats
- 100 g light brown soft sugar
- 110 g blueberries
- 2 ripe medium sized bananas
- 1 medium egg
- 50 ml vegetable oil
- 50 ml Greek yogurt 0% fat
Pre-heat oven to 200C / Fan 180C
Line muffin tray with paper cases.
Sieve flour into a large bowl, add the bicarbonate of soda then stir in the porridge oats, sugar and blueberries.
In a separate bowl, first mash up the banana then mix in the egg, vegetable oil and yogurt.
Fold these wet ingredients carefully into the dry ingredients you don’t want to make the mixture too dense.
Divide the mixture equally between the paper cases.
Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a toothpick (which should come out clean) to check they are cooked.
Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.
Once cooled completely, store in an air tight sealed container.
Calories: 142kcal | Carbohydrates: 24.8g | Protein: 2.7g | Fat: 3.9g | Saturated Fat: 0.3g | Cholesterol: 11.4mg | Sodium: 90.6mg | Fiber: 1.1g | Sugar: 9.5g | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.4mg