Raspberry and Mixed Seed Muffins
Ingredients
100g porridge / oats
120g self-raising wholemeal flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
250g full-fat Greek yoghurt (plus 1 tbsp to serve, per portion)
120ml milk
50g butter
3 large eggs, lightly beaten
2 tbsp vanilla extract
300g bananas (approx. 2 large), mashed
150g fresh raspberries
30g mixed seeds
Instructions:
Preheat the oven to 180-degrees fan and line a 12 hole muffin tin with muffin liners.
Tip the oats into a food processor (save 1 tbsp for topping) and blitz to the consistency of flour.
Add all the remaining ingredients, expect the mashed bananas and raspberries, and blend until smooth.
Transfer the mixture to a large bowl and fold through the mashed banana and raspberries.
Spoon the mixture evenly into the muffin cases.
For the topping, mix the seeds and 1 tbsp oats. Sprinkle over the tops of the muffins.
Bake in the oven for 20-25 minutes or until the muffins are risen, golden and cooked through.
Transfer to a wire rack and allow to cool a little.
Serve with a spoon of full-fat Greek yoghurt and enjoy!
Top Tip
The remainder can be frozen or stored wrapped in the fridge for 4-5 days.
