Recipe: Raspberry and banana breakfast muffins

These delicious buns make a great start to the day and are ideal as a healthy snack in school lunchboxes

Whether you’re looking to make sure your children get a good breakfast or just want something more nutritious than a biscuit to enjoy with your mid-morning cuppa, this breakfast muffin recipe from Fyffe’s x Flahavan’s is exactly what you need.

Ingredients:

1/2 cup (45g) oats

2 bananas

1/3 cup (75ml) olive oil

1/2 cup (100g) brown sugar

2 tsp vanilla extract

1/2 cup (125ml) milk

1 egg

1 cup (120g) self-raising flour

1/2 cup (75g) wholemeal flour

1 tsp baking powder

1/2 tbsp chia seeds (optional)

2 cups (230g) raspberries (frozen or fresh)

-Optional Topping-

¼ cup (50g) oats

¼ cup (50g) brown sugar

2 tbsp (30g) soft butter

Method:

• Mix everything, leaving raspberries until last

• Divide mixture into a muffin tin

• For the crumb top, mix ingredients with your hands and sprinkle on top of each muffin

• Preheat oven to 200° and bake for 5 mins

• Turn oven down to 170° and bake for a further 20 mins
  
• Enjoy!