Yet another good recipe from BBC Good Food. I made these muffins along with a few other things for my leaving breakfast a few weeks ago now. These are low-fat and can be frozen. They're really quick and easy to make and perfect for breakfast or as a snack.
300g self raising flour
1 teaspoon bicarbonate of soda
100g light muscovado sugar
50g porridge oats, plus 1 tablespoon for topping
2 medium bananas, the riper the better
5 tablespoon light olive oil
2 egg whites
- Preheat oven to 180C.
- Tip the flour and bicarbonate of soda into a large bowl.
- Hold back 1 tablespoon of the 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 nearly smooth.
- Stir the buttermilk, oil, and egg whites into the mashed banana until evenly combined.
- Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon.
- The mix will look lumpy and may have the odd fleck of flour still visible, but don't be tempted to over-mix.
- Tip in the blueberries and give it just one more stir.
- Divide the mix between the muffin cases.
- Sprinkle the tops with the final tablespoon of oats and the rest of the sugar.
- Bake for 18-20 minutes until well risen and dark golden.
- Cool for 5 minutes in the tray before lifting out onto a wire rack to cool completely.