Banana, oat, almond & blueberry muffins


150g rolled oats
150g spelt flour
2 tsp baking powder
100g almonds, lightly toasted and chopped
100g blueberries
2 tsp mixed spice
¼ tsp salt
2 bananas, peeled and mashed
140ml maple syrup
100ml rapeseed oil
2 medium Waitrose British Blacktail Free Range Eggs, beaten


1. Preheat the oven to 200°C, gas mark 6. Line a 12-hole muffin tray with 12 paper cases.

2. In a large bowl combine the oats, spelt flour, baking powder, almonds, blueberries, mixed spice and salt.

3. In another bowl, mix together the bananas, maple syrup, rapeseed oil, eggs and 60ml cold water. Stir this well into the dry ingredients until combined.

4. Divide the mixture between the muffin cases and bake for 20 minutes or until a skewer comes out almost clean. Remove and leave to cool. Store in an airtight container for up to 3 days.

Banana, oat, almond & blueberry muffins
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes

Makes: 12

Nutritional Info

Typical values per serving:

Energy 1,138kJ
Fat 14.3g
Saturated Fat 1.6g
Carbohydrate 29.2g
Sugars 12.2g
Protein 6.6g
Salt 0.4g
Fibre 2.7g

Source of fibre

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu Jun 08 10:21:00 BST 2017.