Weetabix, Banana & Blueberry Muffins

These muffins are very child-friendly and a great way to get lots of fibre into your little ones - and yourself! They have very little sugar (just enough to give them a nice texture), with the rest of the sweetness coming from the bananas. They’re also very easy once you have your ingredients weighed out.

ingredients

serves 4

• 45g (approx. 2 biscuits) Weetabix
  35g porridge oats
  100g white spelt or plain flour
  100g wholemeal or rye flour
  1½ tsp bicarbonate of soda
  1 tsp baking powder
  Pinch salt
  1 tsp ground cinnamon
  60g soft light brown sugar
  2 large ripe bananas, mashed
  I large egg, beaten
  175g low fat yoghurt
  125g milk, any type
  60g rapeseed or mild olive oil
  Zest of 1 orange
  100g fresh or frozen blueberries, or raisins

instructions

Heat the oven to 200°C/180°C fan/gas 6 and drop 12 paper cases into the muffin tray. Crumble the Weetabix and add oats.

Sift together the flours, bicarbonate, baking powder, cinnamon and sugar add this to the Weetabix and stir together.

Beat the banana, egg, yoghurt, milk, oil, and orange zest together. Stir this quickly and through the dry ingredients then spoon into the paper cases. Drop in the blueberries or raisins.

Bake in the oven for 20-25 minutes until an inserted toothpick inserted comes out clean. Cool on a wire rack. Store in an airtight container. Will last 4-5 days.