Blackberry Breakfast muffins

Three muffins on plate


250g of wholegrain oats
2 small ripe or brown bananas
2 eggs
2 tbsp maple syrup (not ones blended with corn syrup)
225g fat free natural yoghurt
1 tsp vanilla extract
1 tsp baking powder
150g blackberries (fresh or frozen)


Preheat oven to 350 F /175 C degrees.
Blend oats to a flour. Transfer to a mixing bowl and add the baking powder. Place all the other ingredients in the blender. Blend until smooth. Add the wet ingredients to the dry and stir until combined. Fold in the blackberries to distribute evenly.

Line muffin tin and fill each case ¾ full of batter. There should be enough for around 12 muffins. Bake for 30-35 minutes until golden brown on top. (A toothpick inserted in the centre of the muffin should come out clean.) Allow to cool a little before eating. Store in an airtight tin for up to 4 days.

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