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Healthy Banana Blueberry Oatmeal Muffins Recipe
Deliciously yummy, these healthy banana blueberry oatmeal muffins are perfect for breakfast or in the lunchbox. Sweetened only with fruit.
5
from 1 vote
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Course:
baking, lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
12
Calories:
248
kcal
Author:
Kylie
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Ingredients
▢
170
g
self raising flour
▢
170
g
wholemeal self raising flour
▢
3
bananas
mashed
▢
100
g
blueberries
▢
125
grams
coconut oil
melted
▢
2
eggs
lightly beaten
▢
1
teaspoon
ground cinnamon
▢
1
teaspoon
vanilla extract
▢
65
grams
greek/natural yoghurt
▢
50
g
rolled oats
(reserve 1 tablespoon for the tops)
Instructions
Preheat the oven to 200 degrees celsius/ 390 F.
Mash the bananas.
3 bananas
Combine all the ingredients, except 1 tablespoon of the oats and the blueberries in a large bowl and mix to combine.
170 g self raising flour,
170 g wholemeal self raising flour,
125 grams coconut oil,
2 eggs,
1 teaspoon ground cinnamon,
1 teaspoon vanilla extract,
65 grams greek/natural yoghurt,
50 g rolled oats
Add the blueberries and fold through.
100 g blueberries
Pour into a 12 hole cupcake pan (greased/silicone or use liners).
Sprinkle with the remaining rolled oats.
50 g rolled oats
Bake at 200 degrees C/ 390 f for 15 minutes or until a skewer comes out clean.
Cool in the pan for 10 minutes and then on a rack until completely cool.
Notes
These muffins will keep for three days in the fridge. and can be frozen. Check the faqs for substitution and ingredients help!
Recipe video
Nutritional Information
Calories:
248
kcal
|
Carbohydrates:
32
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.003
g
|
Cholesterol:
28
mg
|
Sodium:
14
mg
|
Potassium:
212
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
70
IU
|
Vitamin C:
3
mg
|
Calcium:
24
mg
|
Iron:
1
mg
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