Healthy Banana & Blueberry Breakfast Muffins

15 Makes

MED Level

INGREDIENTS

250g Carr’s wholemeal flour
45g oats
1 tsp cinnamon
1 tsp bicarbonate of soda
1 tsp baking powder
3 bananas
2 eggs
70g unsalted butter, melted
85g maple syrup
100ml milk
1 punnet of blueberries
Extra oats for sprinkling

METHOD

Preheat the oven to 175°C (fan) and line a muffin tin with muffin cups.
In a large mixing bowl, combine the wholemeal flour, oats, cinnamon, bicarbonate of soda and baking powder.
In a separate bowl, mash your bananas with a fork, then add the eggs, maple syrup, milk and melted butter.
Pour the wet ingredients into the dry ingredients and whisk together, either by hand or with an electric mixer.
Gently fold in the blueberries.
Divide the batter evenly between the muffin cups (approx 80g each), sprinkle each one with some extra oats and place in the oven for 20-25 minutes until golden and springy to touch.
Allow to cool slightly before brushing with each muffin with a little maple syrup and serving.