Rustle up some oat and banana muffins and top with blueberries, a raspberry, date slices or chopped nuts. Great in lunchboxes, they’re perfect for kids
Prep:15 mins
Serves 12
200g porridge oats2 ripe bananas2 eggs2 tbsp milled seeds (such as flaxseed or chia seeds)2 pitted dates1 tsp baking powder50-100ml milk
STEP 1Heat the oven to 200C/180C fan/gas 6. Line 12 holes of a muffin tin with cupcake cases. Put the oats, bananas, eggs, seeds, dates, baking powder and 50ml of the milk into a blender and blitz to make a batter (or do this in a jug using a hand blender). Blitz in enough of the remaining milk to make the batter pourable, then pour into the cases and top with your choice of either blueberries, a raspberry, a couple of date slices or a sprinkling of chopped nuts. Bake for 15-20 mins until well risen and lightly golden. The berries, if using, should look soft and juicy. Leave to cool on a wire rack for 15 mins. Or, leave to cool completely, then keep frozen for up to three months, or in an airtight container for up to five days.STEP 2Serve as they are (they’re great for packing into lunchboxes and you can freeze them for later) or serve with
a drizzle of nut butter, a spoonful of yogurt, or a drizzle of maple syrup.
