Matt Stone’s banana, blueberry and oat muffins

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

12

15m

Note: + cooling time

25m

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) overripe bananas, mashed
  • 2 Coles Australian Free Range Eggs
  • 100g unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 125g blueberries

Method

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.

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.

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.

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.