Blueberry, Banana and Oat Muffins
Ingredients
- 150 G Self Raising Flour
- 55 G Caster Sugar* (I Use Golden Caster Sugar)
- 75 G Blueberries
- 1 Medium / Large Over-ripe Banana
- 40 G Porridge Oats
- 150 G Greek Yogurt / Other Natural Yogurt
- 1 Tsp Baking Powder
- 50 Ml Milk (any Kind - I Use Skimmed)
- 1 Egg, Beaten
Accompaniment
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Description
Butter / oil free and not too sweet. The blueberries pop and go jammy. Great for using up an over-ripe banana.
Method
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1
Preheat oven to 180 degrees C. Line a muffin tin with 8 - 10 paper or silicone cases.
Sieve the flour and baking powder into a large bowl and add 30 g of the oats and 50 g of the sugar.
Mash the banana and add to the dry ingredients with the yogurt, milk and beaten egg. Stir well then add the blueberries and stir in gently.
Using two spoons, fill the muffin cases (3/4 full), then sprinkle the remaining 10g of oats and 5 g of sugar on top of each one.
Bake in the oven for 15- 20 minutes until a cocktail stick or skewer comes out clean.
Chef's Tips
These are meant to be eaten cold (great for breakfast, or a snack anytime) but I can't resist them when they come out of the oven as they are delicious warm too. Great with a dollop of natural yogurt or creme fraiche.
They do sometimes stick to the paper cases a bit, unlike a buttery muffin, but it is not a big problem.
*Use fruit sugar (e.g. Tate & Lyle green bag) if you want to avoid refined cane sugar. I have done this and it works well.
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