Blueberry and Banana Breakfast Muffins

By Sunday, June 25, 2017

These breakfast muffins are incredibly straightforward to make, packed full of flavour and deliciously wholesome. They're light and airy, sweet and slightly nutty. These guys are a great idea for breakfast on the go or even just a snack, and keep you full and satisfied until lunchtime. 

Makes 6 muffins

You will need:

75g butter
75g light brown sugar / honey
100g spelt / kamut flour
50g oats
80ml oat milk
1 ripe banana, mashed
100g blueberries
1 egg
1 lemon, zested
1 tsp baking powder
1 tsp vanilla extract
2-3 drops almond extract
pinch of salt

Begin by preheating the oven to 180 degrees / gas 4. Melt the butter in a small saucepan and keep heating until the butter begins to brown. Then, pour into a mixing bowl with the sugar, lemon zest, salt, almond extract and vanilla and then stir well. Mix in the milk, banana and egg. 

Add a few tablespoons of the flour into a small bowl with the blueberries and coat well. Pour into the batter with the remaining flour, oats and baking powder.

Line a cupcake tin with cases and then distribute the batter evenly between the cases. Bake for 20 minutes until risen and golden. Leave to cool slightly then serve. 

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