About this recipe:Thrown together using spare ingredients I had in the cupboard and freezer! Turned out really well and is now one of our favourites. Moist, yummy breakfast muffins made with wholemeal flour. Low-fat, no added salt, and I use Splenda® granulated sweetener in place of sugar! Great when you want to curb that sweetie craving, and ready in about half an hour (including the washing up! LOL)
150g fresh blueberries (or defrosted frozen will do)
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 180 C / Gas 4. Grease a 12-cup muffin tin with light olive oil margarine spread or spray oil using a pastry brush, or line with paper cases.
Weigh out flour, bicarb, porridge oats and sugar (or sweetener) into a container.
Peel the bananas, break them up into chunks and place in a large pyrex-type jug or bowl. Mash together well (give them 30 seconds in the microwave and they mash easier!) then crack the egg straight into them and mix.
Add the milk, vanilla extract and honey, then beat together (for about 30 seconds if using a hand blender).
Sieve the dry ingredients into a large mixing bowl (just to remove any lumps and evenly distribute the bicarb and sugar). The oats and bran from the flour will be left in the sieve, just throw it in on top.
Slowly pour in the wet mix, stirring in well as you go. Use a spatula to make sure there's no dry flour residue.
Add the blueberries (and any juice that's accumulated while defrosting if you've used frozen) and fold into the mixture.
Spoon out into the muffin tins (or paper cases) making sure you portion evenly.
Bake for 20 minutes, or until a metal skewer comes out fairly clean (the blueberries will stick to it, so don't worry about that too much). Then turn out onto a wire rack to cool for about 10 minutes
Reward yourself with a nice cuppa and a warm muffin! YUM!!
I listed fresh blueberries, but I've actually used blueberries I grew in my garden earlier in the summer, then froze. The frozen bags you can get from the supermarket work just as well. Defrost for at least an hour at room temp before using.
Once made and baked these muffins will last about a week due to the wholemeal flour (keeps better than white, like bread) but they do freeze well if you perhaps wouldn't be able to eat a whole batch of 12 in one go. Not that they ever last more than a few days in my house!! Simply allow to cool fully at room temperature, pop your spare ones into a zip-lock type bag and pop into the freezer. Defrost for about 2 hours at room temp before eating
Delicious. I made these for my 8 month old and he gobbelled them up like nothing I have seen before. Because I was cooking for a baby though, I substituted the sugar for natvia and reduced the amount. Makes a great base recipe, next time, I might sub the blueberries for cranberries strawberries or raspberries. Oh I also made them bite size which only took about 8-9 minutes to cook. Excellent recipe and one that I will definitely be adding to my collection. Thanks for sharing!! - 04 Oct 2014