These wildly delicious (and healthy) muffins are best eaten within a couple of hours of baking, but they can be frozen for up to one month.
Blueberry and Oat Breakfast Muffins
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Ingredients
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Instructions
- Preheat the oven to 180°C. Line a 12-hole standard muffin tin with paper cases.
- Sift the flour, sugar and cinnamon into a large mixing bowl. Tip the husks from the sieve into the bowl. Stir in the oats and make a well in the centre.
- Use a fork to whisk the milk, oil, eggs and vanilla in a bowl. Add to the dry ingredients along with the mashed bananas, and fold together until just combined. Gently fold in the pecans and blueberries.
- Divide the batter among the muffin cases. Bake the muffins for 20 minutes, until risen, golden and springy to a gentle touch. Serve warm or at room temperature.
Recipe Notes
Each serving provides 930 kJ, 222 kcal, 6 g protein, 10 g fat (1 g saturated fat), 28 g carbohydrate (10 g sugars), 4 g fibre and 154 mg sodium.
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