Banana and Blueberry Muffins – Freezer Friendly

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A while back I posted a recipe for White Chocolate and Cranberry Muffins.  My son has loved taking these to daycare, but after a year, the novelty has worn off.

Today, looking at the bunch of bananas on the bench, browning faster than we are eating them, I knew I had to instead make some banana muffins.    This recipe, originally from taste.com,  adds blueberries – gotta love a superfood, oats and yoghurt to make the muffin nice and moist. Yum!

Banana and Blueberry Muffins

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 2/3 cup rolled oats
  • 2 eggs, lightly beaten
  • 200g tub natural yoghurt
  • 80g polyunsaturated margarine, melted, cooled
  • 2 medium ripe bananas, mashed
  • 1 medium green apple, peeled, grated
  • 1/2 cup honey
  • 3/4 cup fresh or frozen blueberries

Method

  • Preheat oven to 190°C/170°C fan-forced. Line twelve 1/3 cup-capacity non-stick muffin holes with large paper cases.
  • Sift flour and cinnamon into a bowl and stir in 1/2 cup rolled oats. Make a well in the centre.
  • Add eggs, yoghurt, margarine, banana, apple and honey. Stir to just combine. Fold in blueberries.
  • Divide mixture between the paper cases and sprinkle tops with remaining rolled oats.
  • Bake for 20 to 25 minutes or until golden and a skewer inserted into a muffin comes out clean.
  • Cool muffins on a wire rack.

These freeze really well so they are perfect for school lunches.  Just pop them in a ziplock freezer bag and store for up to 3 months.

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