These muffins were inspired via trial and error experiments of making baked oats in a big bowl but I wanted something quicker and easier in the mornings so breakfast muffins were born.
I’ve been having two of these muffins for breakfast, you can take them on the go and they can also be frozen!
Oats are very nutritious (see my blog post here on all about oats). Between these 2 muffins, there is 1 of your 5 a-day from banana and blueberries.
Traditional muffins contain flour which I’ve replaced with oats, butter which I’ve replaced with natural yogurt and banana and chocolate chips which I’ve replaced with blueberries.
Ingredients (makes 9 muffins)
Banana x4 *preferably super ripe bananas as they are much sweeter
Natural yogurt (unflavoured) 300g
Blueberries small punnet/150g
Combine yogurt, mashed bananas and eggs in a mixing bowl.
Mix in oats followed by blueberries
Transfer into muffin/large bun cases in a tray.
Cook at 180ᴼC for 25-30 minutes
Leave to cool on wire rack, then transfer to a container. Will stay fresh for a few days and they can also be frozen.
Let me know if you give these a go!