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Raspberry Banana Breakfast Muffins
These bakery-style breakfast muffins are ideal for lunchboxes... and can also be frozen!
Serves 12
INGREDIENTS:
½ cup Flahavan’s Rolled Oats
2 bananas
1/3 cup olive oil
½ cup brown sugar
2 tsp vanilla extract
½ cup milk
1 egg
1 cup self raising flour
½ cup wholemeal flour
1 tsp baking powder
½ tbsp chia seeds (optional)
2 cups raspberries (frozen or fresh)
-Optional Crumb Topping-
¼ cup oats
¼ cup brown sugar
2 tbsp soft butter
METHOD:
Mix everything, leaving the raspberries until last.
Divide the mixture into individual muffin cases in the muffin tin.
For the crumb topping, mix the ingredients with your hands and sprinkle on top of each muffin.
Preheat oven to 400°F and bake for 5 mins .
Turn oven down to 340°F and bake for a further 20 mins.
