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Ingredients

For the mix & match toppings

  • blueberries, raspberries, sliced dates, or chopped nuts
  • nut butter, Greek-style yogurt, maple syrup, to serve

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Line 12 holes of a muffin tin with cupcake cases. Put the oats, bananas, eggs, seeds, dates, baking powder and 50ml of the milk into a blender and blitz to make a batter (or do this in a jug using a hand blender). Blitz in enough of the remaining milk to make the batter pourable, then pour into the cases and top with your choice of either blueberries, a raspberry, a couple of date slices or a sprinkling of chopped nuts. Bake for 15-20 mins until well risen and lightly golden. The berries, if using, should look soft and juicy. Leave to cool on a wire rack for 15 mins. Or, leave to cool completely, then keep frozen for up to three months, or in an airtight container for up to five days.

  • STEP 2

    Serve as they are (they’re great for packing into lunchboxes and you can freeze them for later) or serve with
    a drizzle of nut butter, a spoonful of yogurt, or a drizzle of maple syrup.

Goes well with

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A star rating of 3.6 out of 5.3 ratings
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