Blueberry, banana & oat muffins

Name: Blueberry, banana & oat muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 100 g Essential Plain Flour; 90 g spelt wheat flour; 2 tsp ground cinnamon; 2 tsp baking powder; ½ tsp fine sea salt; 90 g porridge oats; 2 British Blacktail Medium Free Range Eggs; 150 ml Essential Whole Mi; 4 tbsp maple syrup; 100 g Essential Unsalted Butter, melted; 2 ripe bananas (about 200g flesh), mashed; 225 g pack Waitrose Blueberries

Sweetened with only ripe bananas and a little maple syrup, these make a brilliant breakfast option. They freeze well, too.

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Vegetarian

Makes12
CourseSnack
Prepare15 mins
Cook20 mins
Total time35 mins
Pluscooling

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100g Essential Plain Flour
90g spelt wheat flour
2 tsp ground cinnamon
2 tsp baking powder
½ tsp fine sea salt
90g porridge oats
2 British Blacktail Medium Free Range Eggs
150ml Essential Whole Mi
4 tbsp maple syrup
100g Essential Unsalted Butter, melted
2 ripe bananas (about 200g flesh), mashed
225g pack Waitrose Blueberries

Preheat the oven to 200°C, gas mark 6; line a 12-hole muffin tin with Tulip Muffin Wraps (or use squares of baking parchment). In a large mixing bowl, combine the flours, cinnamon, baking powder and salt. Stir in 80g oats (reserve the rest for sprinkling over the top of the muffins).
In a jug, lightly whisk the eggs, then whisk in the milk, maple syrup, melted butter and mashed bananas. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
Divide the mixture evenly among the muffin wraps, sprinkling the reserved oats over the top. Bake for 20 minutes or until risen and golden. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely. Store in an airtight container for 2-3 days.