Waitrose and Partners
Blueberry, banana & oat muffins

Blueberry, banana & oat muffins

Sweetened with only ripe bananas and a little maple syrup, these make a brilliant breakfast option. They freeze well, too.

3.5 out of 5 stars(6) Rate this recipe
Vegetarian
  • Makes12
  • CourseSnack
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Pluscooling

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Ingredients

  • 100g Essential Plain Flour
  • 90g spelt wheat flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 90g porridge oats
  • 2 British Blacktail Medium Free Range Eggs
  • 150ml Essential Whole Mi
  • 4 tbsp maple syrup
  • 100g Essential Unsalted Butter, melted
  • 2 ripe bananas (about 200g flesh), mashed
  • 225g pack Waitrose Blueberries

Method

  1. Preheat the oven to 200°C, gas mark 6; line a 12-hole muffin tin with Tulip Muffin Wraps (or use squares of baking parchment). In a large mixing bowl, combine the flours, cinnamon, baking powder and salt. Stir in 80g oats (reserve the rest for sprinkling over the top of the muffins).

  2. In a jug, lightly whisk the eggs, then whisk in the milk, maple syrup, melted butter and mashed bananas. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.

  3. Divide the mixture evenly among the muffin wraps, sprinkling the reserved oats over the top. Bake for 20 minutes or until risen and golden. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely. Store in an airtight container for 2-3 days.

Cook’s tip

Spelt flour adds a lovely nutty flavour to these, but you could also use a mix of plain and wholemeal flour or simply all plain flour.

Nutritional

Typical values per item when made using specific products in recipe

Energy

839kJ/ 200kcals

Fat

9.2g

Saturated Fat

5.4g

Carbohydrates

24g

Sugars

8.8g

Fibre

1.8g

Protein

4.7g

Salt

0.4g

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