Breakfast Muffins

Makes 12

Easy to have these in the freezer for the rush of weekdays. Ideal for all the family.

Ingredients

• 125g blueberries
• 2 bananas, mashed
• 100g plain flour
• 100g wholemeal flour
• 200g rolled oats
• 75g brown sugar
• 250ml low fat milk
• 2 medium eggs, separated
• 3 tablespoons of vegetable oil
• 2 tablespoons of chia seeds
• 3 teaspoons of baking powder
• 1 teaspoon of cinnamon

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. In a large bowl mix the flour, rolled oats, baking powder, cinnamon, chia seeds and sugar.
3. Create a well in the dry ingredients and add the banana, egg yolks, milk and oil.
4. Combine it all until it is a wet batter.
5. In another bowl whisk the egg whites until they form soft peaks.
6. Next fold in the eggs whites and blueberries to the wet batter and mix evenly.
7. Now it is time line the muffin tin with muffin cases.  Divide the mix between 12 muffin cases.
8. Pop them into the oven for 25 minutes (but keep an eye they don’t burn near the end).
9. Carefully remove from the oven and place them on a wire tray to cool.
10. Keeps for 5 days in airtight container or seal in an airtight bag for the freezer.
11. Defrost the night before you need them.