Banana and blueberry muffins

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

284ml buttermilk

5 tablespoon light olive oil

2 egg whites

150g blueberries 

• 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.