Izzy's Blueberry and Banana Muffins

Makes 12 muffins, 202 kcal each.

Can be make with fruit other than blueberries (eg. raspberries), but may require longer in the oven, and must be eaten sooner: the jucier the fruit, the quicker they'll go soggy.

Ingredients

• 300g plain flour
• 15g baking powder (or use self-raising)
• 1 tsp bicarb
• 100g light muscovado
• 50g porridge oats (+ 1 tbsp for topping)
• 2 medium or 3 small bananas, preferably overripe
• 284ml buttermilk; or
  • 250ml whole milk
  • squeeze of lemon juice
  • 60g yoghurt
• 50g olive oil
• 2 small eggs or 1 large egg
  • or you can just use the whites, and add another tbsp of oil
• 150g blueberries

Method

1. Heat oven to 180C/160C with fan/gas-mark 4.
2. Place muffin cases in a tin. If you don't have cases, coat the tin with olive oil; it'll be fine.
3. Mix the flour and bicarb in large bowl and add the oats and sugar.
4. In a separate bowl, mash the bananas until smooth.
5. Stir the buttermilk, oil, and egg whites in with the mashed bananas.
6. Make a well in the dry ingredients and pour in the liquid.
7. Stir it quickly and sparingly with a wooden spoon. The mixture should look lumpy and unmixed.
8. Add the blueberries and give one last stir.
9. Spoon the mixture into the cases. If you're not using cases, don't overfill! Smaller muffins don't look as good, but that classic muffin top will make them impossible to remove.
10. Bake for 18-20 minutes.
11. Leave out until cool.