Food / 22.01.2016

Breakfast Week recipe: Nichola Whitehead’s banana and blueberry muffins

By Francesca Specter
Our Breakfast Week menu kicks off with these delicious muffins for a sweet tooth

nic muffin good meta

Sweet tooth? These healthy banana and blueberry muffins, created for Breakfast Week 2016 by leading dietitian Nichola Whitehead, will sort you out.

Bake a batch on Sunday morning and then enjoy as an easy, on-the-go breakfast for the rest of the week – delicious. Plus, watch Nichola make the recipe herself in the video below.

Makes 16 muffins
250g oats, 125g of which blended into oat flour
2 tsp baking powder
1 tsp cinnamon
Pinch of salt
2 ripe bananas (mashed)
150g blueberries
3 tbsp honey
3 tbsp vegetable oil
1 egg
185ml milk
1 tsp vanilla extract

1 Pre-heat your oven to 180C/160C fan/gas mark 4.
2 Mix together the oats and oat flour with the baking powder, cinnamon and salt.
3 Add the mashed bananas and stir with a fork before mixing in the blueberries (gently!).
4 Whisk together the honey, oil, egg, milk and vanilla before folding into the mixture until all of the dry mixture is coated.
5 Divide into 16 silicone muffin cases or greased paper muffin cases.
Bake for 25 minutes until cooked (a toothpick should come out clean), then allow to cool.
7 Enjoy! These muffins can be kept in the fridge or in a cool cupboard. They can also be frozen for later.

Did you try this recipe? Tweet us your foodie snaps @healthymag – we’d love to hear from you!

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Nichola Whitehead's banana and blueberry muffins
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