Banana Blueberry Breakfast Muffins
Delicious burst in the mouth healthier banana blueberry breakfast muffins. Ideal as little portable snacks too.
Servings 12 -15
Calories 142kcal
Equipment
Ingredients
- 250 g self-raising flour
- 1 teaspoon bicarbonate of soda
- 1 tablespoon 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
Instructions
- 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 whisk 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 skewer (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.
Notes
Store for up to 5 days.
Nutrition
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