Blueberry, Banana & Bran Muffins

A healthy, filling muffin recipe brilliant for breakfast on the run, picnics or afternoon tea. These freeze well so are great to make in batches and defrost as needed.

Ingredients

• 1 ½ cups oat bran
• ¾ cup mashed banana (about 2 medium-large)
• ⅔ cup milk
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 tbsp coconut oil or unsalted butter
• 1 large egg
• ¼ cup molasses, maple syrup or honey
• 1 ½ cups fresh blueberries

Preheat the oven to 200°C and prepare a 12-cup muffin tin by lining with papers or grease it well.

In a bowl, stir together the oat bran, mashed banana, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.

In a separate bowl, sift together the flour, baking powder, cinnamon, and salt

Add the coconut oil, egg and maple syrup to the wet ingredients, stirring until fully incorporated.

Add the dry ingredients, stirring until just incorporated.

Fold in 1 ¼ cups of blueberries.

Evenly divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops.

Bake for 22-24 minutes or until the tops feel firm to the touch.

Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.