Banana and Blueberry Oat Muffins

Preparation 20 minutes
Cooking 20 minutes
Makes 12 (small)


2 bananas medium sized, ripe
150g self-raising flour
70g rolled oats
6 teaspoons table-top sweetener
1 teaspoon cinnamon
2 eggs, medium
150ml soya milk
3 tablespoons vanilla soya yoghurt
50g spread, melted in the microwave
70g blueberries, whole
50g almond flakes


  • Preheat the oven to 190°C and line a muffin tray with muffin cases.
  • Mix together in one bowl the dry ingredients – self-raising flour, rolled oats, sweetener and cinnamon.  In another bowl, beat 2 medium-sized eggs, adding the soya milk, soya yoghurt and melted spread.  Mash the bananas separately on a plate.
  • Combine the mixtures by firstly adding the mashed bananas into the egg mixture and stir well.  Then add the dry ingredients to the mixture and stir again. Lastly incorporate the blueberries. 
  • Divide the mixture between the muffin cases and sprinkle the almond flakes on top of them.  Bake for 20 minutes until coloured. 

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