Nadiya Hussain’s very berry breakfast muffins
- 200g plain flour
- 200g porridge oats
- 75g soft light brown sugar
- 3tsp baking powder
- 2 large eggs
- 2 ripe bananas, mashed
- 3tbsp sunflower oil
- 250ml whole milk
- 50g blueberries
- 75g raspberries, halved
Preheat the oven to 220C/ 200C Fan/Gas 7. Line a 12-hole muffin tin with muffin cases.
Combine the flour, oats, sugar and baking powder in a bowl.
In a separate bowl, mix the eggs and bananas. Add the wet mixture to the dry ingredients.
Add the oil and milk, mix well. Add the berries and mix again.
Half-fill each muffin case with the mixture. Put the tin in the oven and bake for 25 mins, or until well-risen and golden on top.
Remove your muffins from the oven, cool for 5 mins, then enjoy them warm! Or keep for 1-2 days in an airtight container.