Banana Raspberry Breakfast Muffins
These bakery-style breakfast muffins are ideal for lunchboxes... and can also be frozen!
½ cup (45g) Flahavan’s Porridge Oats
1/3 cup (75ml) olive oil
½ cup (100g) brown sugar
2 tsp vanilla extract
½ cup (125ml) milk
1 cup (120g) self raising flour
½ cup (75g) wholemeal flour
1 tsp baking powder
½ tbsp chia seeds (optional)
2 cups (230g) raspberries (frozen or fresh)
-Optional Crumb Topping-
¼ cup (50g) oats
¼ cup (50g) brown sugar
2 tbsp (30g) soft butter
Mix everything, leaving the raspberries until last.
Divide the mixture into individual muffin cases in the muffin tin.
For the crumb topping, mix the ingredients with your hands and sprinkle on top of each muffin.
Preheat oven to 200°C (gas mark 6) and bake for 5 mins .
Turn oven down to 170°C (gas mark 3) and bake for a further 20 mins.