Sweet tooth? These healthy banana and blueberry muffins, created for Breakfast Week 2016 by leading dietitian Nichola Whitehead, will sort you out.
Bake a batch on Sunday morning and then enjoy as an easy, on-the-go breakfast for the rest of the week – delicious. Plus, watch Nichola make the recipe herself in the video below.
Makes 16 muffins
250g oats, 125g of which blended into oat flour
2 tsp baking powder
1 tsp cinnamon
Pinch of salt
2 ripe bananas (mashed)
150g blueberries
3 tbsp honey
3 tbsp vegetable oil
1 egg
185ml milk
1 tsp vanilla extract
Method
1 Pre-heat your oven to 180C/160C fan/gas mark 4.
2 Mix together the oats and oat flour with the baking powder, cinnamon and salt.
3 Add the mashed bananas and stir with a fork before mixing in the blueberries (gently!).
4
Whisk together the honey, oil, egg, milk and vanilla before folding into the mixture until all of the dry mixture is coated.
5 Divide into 16 silicone muffin cases or greased paper muffin cases.
6 Bake for 25 minutes until cooked (a toothpick should come out clean), then allow to cool.
7 Enjoy! These muffins can be kept in the fridge or in a cool cupboard. They can also be frozen for later.
Did you try this recipe? Tweet us your foodie snaps @healthymag – we’d love to hear from you!