Ingredients

  • 125g porridge oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • A pinch of salt
  • 2 ripe bananas
  • 3 tbsp (50ml) coconut oil
  • 3 tbsp (50ml) honey
  • 1 egg
  • 180ml milk
  • 1 tsp vanilla extract
  • 125g blueberries

Method

  1. Pre-heat your oven to 180°C.
  2. Mix together 125g porridge oats and 125g oat flour with 2 tsp baking powder, 1 tsp cinnamon and a pinch of salt. (Oat flour is made by placing the oats in a blender or food processor and blitz for 20 seconds).
  3. Add 2 mashed ripe bananas and stir with a fork.
  4. Whisk together 3 tbsp (50ml) honey, 3 tbsp (50ml) coconut oil, an egg, 180ml milk and 1 tsp vanilla extract and mix well.
  5. Finally, gently stir in 125g blueberries. Raisins or dried cranberries can be used instead of the blueberries if you wish.
  6. Divide into 12 silicone or paper muffin cases (to prevent sticking spray silicone cases with Frylight before filling).
  7. Bake for 25-30 mins until nicely browned; you may need to turn the tray around in the oven after 20 mins baking to ensure even cooking.
  8. These muffins freeze very well. Freeze them in freezer bags after they have cooled completely.