Name: Banana oat muffins with mix & match toppings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 200g porridge oats; 2 ripe bananas; 2 eggs; 2 tbsp milled seeds (such as flaxseed or chia seeds); 2 pitted dates; 1 tsp baking powder; 50-100ml milk; blueberries raspberries, sliced dates, or chopped nuts; nut butter Greek-style yogurt, maple syrup, to serve

Banana oat muffins on a wire rack with mix & match toppings

200g porridge oats
2 ripe bananas
2 eggs
2 tbsp milled seeds
(such as flaxseed or chia seeds)
2 pitted dates
1 tsp baking powder
50-100ml milk

For the mix & match toppings

blueberries
raspberries, sliced dates, or chopped nuts
nut butter
Greek-style yogurt, maple syrup, to serve

Method

step 1
Heat 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 2
Serve 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.