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



Note: + cooling time



  • 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



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.


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.


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.