So versatile, these muffins are ideal for Sunday brunch, a mid-morning snack or for packed lunches. Studded with blueberries and with a delicious banana flavour, these will keep stored in an air-tight container for up to 3 days, or can be frozen for up to a month.
- 300g self-raising flour
- 1 tsp bicarbonate of soda
- 100g light muscovado sugar
- 50g porridge oats, plus extra for topping
- 2 medium bananas
- 284ml carton of buttermilk
- 5 tbsp olive oil
- 2 eggs, whites only
- 150g fresh blueberries
- Heat oven to 180°c / 160°c Fan / Gas Mark 4, and line a 12-hole muffin tray with paper muffin cases.
- Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre.
- In a separate bowl, mash the bananas until they are almost smooth, then stir in the buttermilk, oil and egg whites until everything is evenly combined.
- Pour the liquid mixture into the well and stir quickly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour visible, but don’t be tempted to overmix! Tip the blueberries in and give it another stir.
- Divide the mix between the muffin cases, then sprinkle the tops with the final tbsp of oats and the rest of the sugar.
- Bake for 18-20 minutes until risen and dark golden. Allow to cool for five minutes in the tray, before lifting out and transferring to a wire rack to cool completely.
Lead image: susanna_d via Getty images.