Blueberry and Oat Breakfast Muffins
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.
Photo: Reader’s Digest Brain Power Cookbook
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- 1-1/2 cups wholemeal self-raising flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 cup rolled oats
- 3/4 cup skim milk
- 1/4 cup canola oil
- 2 eggs
- 1 tsp vanilla extract
- 2 ripe bananas mashed
- 1/2 cup pecans roughly chopped
- 1 cup blueberries
- 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.
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.