Blueberry breakfast muffins

These muffins are great for making in advance and grabbing on your way out the door to work or training

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Sieve the plain flour and the wholemeal flour into a large mixing bowl.
3. Add the oats, brown sugar, baking powder and cinnamon and stir to combine.
4. Separate the eggs into whites and yolks, lightly whisking the yolks with a fork and set aside.
5. Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil.
6. Mix gently with a wooden spoon until a wet batter forms, taking care not to over mix.
7. Mix in the blueberries.
8. In a separate bowl whisk the egg whites until soft peaks form.
9. Gently fold the egg whites into the muffin batter until everything is mixed through evenly.
10. Divide the muffin mixture between 12 individual muffin cases and bake for 25 minutes until well risen and golden brown on top.

Tips:

You can freeze the muffins in a sealed plastic bag. When you want to eat them, thaw for 1 hour at room temperature and then warm them in a preheated oven for 10 minutes.