45 minutes
Delicious and nutritious muffins packed with bananas, blueberries, and oats, perfect for a wholesome breakfast or snack.
each
Natural Low-Fat Yogurt
0.25 fluid ounces
0.25 fluid ounces
Apple Sauce, pureed
0 oz
Banana, ripe and mashed
each
tablespoons
teaspoons
0 oz
Rolled Oats
0 oz
teaspoons
teaspoons
teaspoons
Blueberries
0 oz
Mixed Seeds, such as pumpkin, sunflower, and flaxseed
tablespoons
1. Prep Step
Preheat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with large muffin cases.
2. Combine Wet Ingredients
In a mixing jug, whisk together the eggs, yogurt, oil, apple sauce, mashed banana, honey, and vanilla extract until well blended.
3. Mix Dry Ingredients
In a sizable bowl, whisk together the wholemeal flour, rolled oats, baking powder, bicarbonate of soda, and cinnamon with a pinch of salt.
4. Batter Formation
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together until just combined, taking care not to overmix to ensure a light muffin texture.
5. Add Blueberries
Gently fold in the blueberries into the batter, distributing them evenly.
6. Fill and Sprinkle
Divide the batter evenly among the prepared muffin cases. Sprinkle the tops with additional oats and the mixed seeds.
7. Bake
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are golden, well-risen, and a skewer inserted into the center comes out clean.
8. Cooling
Once baked, remove the muffins from the oven and place them on a wire rack to cool.
Use ripe, aromatic bananas and fresh, plump blueberries for the best flavor and texture.
Mix until just combined using a folding technique to keep muffins light and tender.
Monitor the muffins and perform the toothpick test for doneness.
Lightly toast the oats before incorporating them into the batter for a nutty dimension.
Use an ice cream scoop or measuring cup for even distribution of batter into muffin cups.
Comments (0)