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Banana, oat, almond & blueberry muffins
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150g rolled oats
150g spelt flour
2 tsp baking powder
100g almonds, lightly toasted and chopped
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.
Typical values per serving:
Source of fibre
This recipe was first published in June 2017.