What’s better to do on a wet and very windy afternoon than a spot of baking? When I picked the kidlets up from school this week, it was blowing a gale and it was the kind of weather where an umbrella is useless. The rain was too fine and the brolly just blows everywhere. So we scurried home and set upon a spot of baking. I had been promising Finbob (my resident baker who is absolutely obsessed with baking and cooking) that we could make muffins for a while but we currently don’t have a proper oven whilst we’re awaiting to see what we’re going to do about our kitchen renovations, so I was a little dubious as to how they would turn out!
Healthy Blueberry, Cinnamon & Banana Muffins
- Sift the flour and baking powder into a large bowl, then stir in the oats and sugar. In a separate bowl beat together the egg, milk, vanilla and oil and then pour into the dry ingredients. Stir together and add in the mashed banana. It doesn’t matter if it’s lumpy, just that all the flour has gone. We used an electric mixer but you can do by hand (the mixer in our photo was my husband’s Nans and is still going strong!)
- Gently fold in 2/3 of the blueberries. Spoon the mix into the cases and scatter the remaining blueberries over the top.
- Bake for 20-25 minutes until risen and golden brown.
You can also freeze them in a freezer bag for up to 3 months, defrost overnight in the fridge for a quick breakfast the next morning.