Healthy Banana and Blueberry Breakfast Muffins



My gran is a firm believer in breakfast cake. She thinks it's a good idea to keep a plain sponge cake in your fridge to have with a cup of tea in the morning if you feel like it. It's basically like bread, isn't it?



Breakfast cake is reason 210 that she is one of the coolest people I know. So, following her example, I decided to try my hand at my own breakfast cake. 

My version has a few more things in it than hers but hey, it's all healthy stuff! I've packed mine with bananas, blueberries, oats and ok...some chocolate chips but I'm sure she is going to love them.



Serves: Makes 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes

Dietary Information: Vegetarian, Low-sugar, low-fat.

Ingredients: 

300g self-raising flour
50g rolled porridge oats
90g dark brown muscovado sugar
4 medium bananas - the riper the better
200ml yoghurt 
40g butter (salted)
1egg
1tsp vanilla extract
1tsp bicarbonate soda
100g blueberries
50g milk chocolate chips plus 1tbsp for topping

Method


1. Preheat your oven to 180℃ and put out 12 muffin cases in a muffin tray.
2. In a large bowl mix together your flour, oats and sugar and combine. Once combined make a well in the centre. 
3. In a food processor or a separate bowl, mash your bananas together with your butter, egg and yoghurt to make a puree. 
4. Pour your banana mixture into the well and combine. The mixture will be quite thick.
5. Add your blueberries, chocolate chips, vanilla, and bicarbonate of soda to the mixture and mix in.
6. Fill your muffin cases to the top with your mixture and sprinkle with chocolate chips on top.
7. Bake for 20 - 25 minutes.


If you want to be extra good you can leave the chocolate chips out, or sprinkle the top of your muffins with extra oats.


Once you are all done, enjoy your muffins with a cup of tea in the morning. Life is too short to say no to cake. 

Enjoy!


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