Nov 6 • 😋 Food
Blueberry & Banana Oat Muffins
Ingredients - Makes 12-14 Muffins
- 350 g ripe bananas (about 3–4 medium), mashed
- 120 g Lighter Flora (or butter if preferred but calories will differ)
- 80 g caster sugar
- 80 g light brown sugar
- 2 large eggs
- 150 g 0% fat Greek yoghurt
- 1 tsp vanilla extract (optional)
- 180 g plain flour
- 60 g instant oats
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 200g frozen blueberries (no need to thaw; toss in 1 tbsp flour before adding)
Directions
- Preheat oven to 180 °C (350 °F) and line a 12–14-hole muffin tin.
- In a large bowl, beat Flora and sugars until creamy (use a whisk or spoon).
- Add mashed bananas, eggs, Greek yoghurt, and vanilla; mix until smooth.
- In another bowl, combine dry ingredients: flour, oats, baking powder, bicarb, and salt.
- Add dry ingredients to wet, stirring gently until just combined — don’t overmix. Fold in the blueberries lightly.
- Divide mixture between muffin cases (¾ full). Bake for 20–25 min, until golden and a skewer comes out clean.
Nutritional Value - Per Muffin (based on 14 muffins)
Calories: 180
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Blueberry & Banana Oat Muffins
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