Breakfast: Banana and blueberry muffins
Makes 6, 241 calories/8g fat/1.5g saturated fat
Ingredients
Oil, for greasing
150g (5oz) wholemeal flour
2 tbsps porridge oats
3 tbsps caster sugar
2 level tsps baking powder
1 medium really ripe banana, about 125g (4½oz) peeled weight
150ml low-fat plain yoghurt
3 tbsps vegetable or rapeseed oil
1 medium egg, beaten
150g (5oz) fresh blueberries
Method
Preheat the oven to 180°C/350°F/gas 4. Line 6 muffin tins with paper muffin cases or grease a 6-hole muffin tin well.
Place the sifted flour, oats, sugar and baking powder into a large bowl. In a separate bowl, mash the banana until just smooth. Combine the yoghurt, oil and egg, add to the banana and stir until evenly combined.
Make a well in the centre of the flour, pour the banana and yoghurt mixture into it then stir quickly with a wooden spoon. Stir in the blueberries.
Divide the mixture between the muffin cases. Bake for 20 minutes or until risen and golden.
Transfer the muffins to a wire rack to cool. Store in an airtight container for up to 3 days.