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Matt Stone’s banana, blueberry and oat muffins

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  • Contains wholegrains
  • Nut free
  • Vegetarian
  • Soy free
  • Sesame free
  • Peanut free
  • Shellfish free
  • Seafood free

“These muffins are a delicious way to use up bananas in the fruit bowl that are turning brown.” Matt Stone

  • Serves12
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time
Matt Stone’s banana, blueberry and oat muffins

Ingredients

  • 1 1/2 cups (225g) plain flour
  • 1/2 cup (110g) brown sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch of sea salt flakes
  • 1 cup (90g) rolled oats
  • 3 (350g) bananas, mashed
  • 2 Coles Australian Free Range Eggs
  • 100g unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 125g blueberries

Nutritional information

Per serve: Energy: 976kJ/233 Cals (11%), Protein: 5g (10%), Fat: 9g (13%), Sat fat: 5g (21%), Carb: 34g (11%), Sugar: 14g (16%), Fibre: 2g (7%), Sodium: 159mg (8%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 170°C. Line 12 holes of a 1/2-cup (125ml) muffin pan with paper cases. Combine the flour, sugar, baking powder, bicarbonate of soda, salt and ¾ cup (65g) oats in a large bowl.

  2. Step 2

    Whisk the banana, egg, butter and vanilla in a small bowl. Add to the flour mixture and gently stir until just combined. Fold in the blueberries.

  3. Step 3

    Spoon the mixture evenly among the prepared holes and sprinkle with the remaining oats. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature, or wrap the muffins individually and freeze in an airtight container for up to 3 months.

Recipe tip

COOK. STORE. SAVE.
Ingredient tip: Overripe bananas work best for this recipe!

Nutrition Information

Per Serve

Energy: 976kJ/233 Cals (11%), Protein: 5g (10%), Fat: 9g (13%), Sat fat: 5g (21%), Carb: 34g (11%), Sugar: 14g (16%), Fibre: 2g (7%), Sodium: 159mg (8%).

Matt Stone’s banana, blueberry and oat muffins

Matt Stone’s banana, blueberry and oat muffins
  • Serves12
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 1 1/2 cups (225g) plain flour
  • 1/2 cup (110g) brown sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch of sea salt flakes
  • 1 cup (90g) rolled oats
  • 3 (350g) bananas, mashed
  • 2 Coles Australian Free Range Eggs
  • 100g unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 125g blueberries
    Description

    “These muffins are a delicious way to use up bananas in the fruit bowl that are turning brown.” Matt Stone

    Method

    1. Step 1

      Preheat oven to 170°C. Line 12 holes of a 1/2-cup (125ml) muffin pan with paper cases. Combine the flour, sugar, baking powder, bicarbonate of soda, salt and ¾ cup (65g) oats in a large bowl.

    2. Step 2

      Whisk the banana, egg, butter and vanilla in a small bowl. Add to the flour mixture and gently stir until just combined. Fold in the blueberries.

    3. Step 3

      Spoon the mixture evenly among the prepared holes and sprinkle with the remaining oats. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature, or wrap the muffins individually and freeze in an airtight container for up to 3 months.