Banana and blueberry breakfast muffins (Makes 12) Cals 190pp – BBC Good Food

Now this feels naughty but its a great breakfast for when you are short on time and need something on the run. These freeze wonderfully so bake a batch and keep them on standby in the freezer

Ingredients
300g self raising flour
1tsp bicarbonate of soda
100g light muscavado sugar
70g porridge oats
250g fat free natural yoghurt
30g light butter, melted
2 large egg whites
.5tbsp olive oil (I used lemon infused oil)
2 medium very ripe bananas (Mine weighed 250g)
125g blueberries

Method
1. Preheat your oven to 180C (Fan 160C) and line a 12 hole muffin tin with cases. Mix the flour, bicarbonate of soda, 50g of the porridge oats and 90g of the sugar in a large bowl. Make a well in the middle in prep for the wet ingredients

2. In a separate bowl mash the banana and mix with the egg whites, yoghurt, oil and butter. pour this in to the well in the dry mixture and mix to combine. It will be quite lumpy.

3. Tip in the blueberries and give it one last stir before evenly dividing between the 12 muffin cases.

4. Evenly sprinkle the remaining sugar and porridge on each muffin and place in the preheated oven to cook for around 20-25 minutes.

Cool on a wire rack and I think these are best left for a day before consuming.

Nutrition per portion*
Calories 190
Protein 5g
Carbohydrate 36g
Fat 3g
Fibre 2g

Really tasty and fun breakfast, a great alternative for when things start to get a little boring! Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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