242kcal
9g
3g
3g
4g
6g
36g
285mg
- 200g / 7oz old-fashioned Rolled oats
- 200g / 7oz self-rising Self-raising flour
- 2 tsp Baking powder
- 60g / 2oz Coconut sugar
- 2 tsp Ground cinnamon
- 125ml / 4fl oz Milk
- 200g / 7oz Blueberries
- 2 ripe Bananas
- 2 Eggs
- 90g / 3oz melted Unsalted butter
- 1 tsp Pure vanilla extract
1. Preheat the oven to 180°C (400°F).
2. Mash 2 ripe Bananas with a fork in a large bowl.
3. Whisk in 2 Eggs, 90g / 3oz melted Unsalted butter, and 1 tsp Pure vanilla extract.
4. Add 200g / 7oz old-fashioned Rolled oats, 200g / 7oz self-rising Self-raising flour, 2 tsp Baking powder, 60g / 2oz Coconut sugar, and 2 tsp Ground cinnamon. Stir well to combine.
5. Fold in three-quarters of the 200g / 7oz Blueberries.
6. Spoon the mixture into the muffin cases in the 12-hole muffin tin and top with the remaining Blueberries.
7. Bake in the preheated oven for 20-25 minutes until a skewer comes out clean.
8. Transfer to a wire rack to cool.
18% of RDI
28% of RDI
3% of RDI
0% of RDI
0% of RDI
28% of RDI
47% of RDI
Store the muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months. You can swap the blueberries for raspberries or blackberries, whatever is in season.
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