I have made these muffins more times than I can count! Each time I change the ingredients and quantities slightly, however below is the best version I have found. For a citrus hit you could add the zest and juice of 1 orange and omit the milk. Chris loves these so much that sometimes they disappear before I have even had one!
 Ingredients
- 12-hole muffin tin
- 12 paper muffin cases
- 1 teaspoon extra-virgin olive oil
- ½ cup rolled oats
- ½ cup wholemeal self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- ½ cup reduced-fat milk or unsweetened dairy free alternative
- ½ cup natural yoghurt
- 2 eggs
- 2 ripe bananas, mashed
- 1 punnet (125g) fresh blueberries
Baking1.Preheat the oven to 200 degrees Celsius. Line the muffin tin with the paper cases. Lightly grease the paper cases with olive oil.2. Combine the oats, flour, baking powder, vanilla, milk, yoghurt, eggs and bananas in a large mixing bowl and stir well. Gently fold the blueberries into the mixture.3. Spoon a ¼ cup of the mixture into each prepared paper muffin case. Bake for 30-35 minutes or until the muffins are lightly golden and a knife or skewer inserted into the centre of the muffin comes out centre.Makes / 12 muffins / 1 per serveTotal Cooking time / 30-35 minutes
