Why not try at home our easy to bake banana and blueberry muffins. They are so fluffy and moist, yet with two types of fruit and low fat means that they’re healthy muffins.
300g self-raising flour
1 tsp bicarbonate of soda
100g muscovado sugar + 1tbsp for topping
50g porridge oats + 1tbsp for topping
2 medium ripe bananas
220ml natural yoghurt
64ml semi-skimmed milk
5 tbsp light olive oil
2 egg whites
Heat the oven to 180C fan and line a 12 hole muffin tin with paper or reusable silicon muffin cases.
Into a large mixing bowl, sieve the self-raising flour and bicarbonate of soda. Add the sugar and oats (retaining the 1tbsp of sugar and 1tbsp of oats for topping). Stir all of the dry ingredients together.
In a separate bowl mash the bananas until smooth then add the yoghurt, milk, oil and egg whites, mix until evenly combined. Add the wet banana mixture into the dry flour mixture, then add the blueberries, stir swiftly but be careful not to mash the blueberries.
Divide the mixture into the muffin cases, mix together 1 tbsp of oats and 1 tbsp of sugar then sprinkle on the muffins. Bake in the centre of the warmed oven for 20 minutes, or until muffins spring back when tapped tapped. Cool in the tin for 5 – 10 minutes before removing from the tin. Cool completely on a wire rack before storing in an airtight container.
These muffins last for up to three days in an airtight container and are also freeze-able.