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| Per | Serving (75g) |
|---|---|
| Energy (kcal) | 178kcal |
| Fat | 8.1g |
| of which saturates | 2.1g |
| Carbohydrates | 20g |
| of which sugars | 6g |
| Fibre | 3.2g |
| Protein | 4.9g |
Method
Step 1
Preheat the oven to 170°C fan and line a 12-hole muffin tin with muffin cases.
Step 2
Add the rolled oats and chia seeds to a blender and blitz until they form a coarse flour.
Step 3
Mash the ripe bananas in a large mixing bowl. Add the eggs, milk, olive oil and vanilla extract, then mix until well combined.
Step 4
Add the oat and chia mixture, plain flour, baking powder, bicarbonate of soda and salt. Gently stir until just combined, taking care not to overmix.
Step 5
Leave the mixture to stand for five minutes to allow the chia seeds to absorb some of the liquid. If the batter looks very thick, stir through another tablespoon of milk. It should be thick but spoonable.
Step 6
Gently fold through the dark chocolate chips, then divide the batter evenly between the 12 muffin cases. Top each muffin with a thin slice of banana, if desired.
Step 7
Bake for 15–18 minutes or until risen and lightly golden. The muffins should feel soft and moist in the middle.
Step 8
Allow to cool completely before eating.
Ingredients
150g rolled oats, blended into a coarse flour
75g plain flour
40g H&B chia seeds, blended
3 medium ripe bananas, mashed (approx. 375g)
2 large eggs
8 tbsp milk or milk alternative
3 tbsp H&B olive oil
6 tbsp dark chocolate chips
1½ tsp baking powder
¾ tsp bicarbonate of soda
¾ tsp vanilla extract
Pinch of salt
H&B banana chips, for topping (optional)
Breakfast muffins FAQs
Absolutely. Blueberries, raspberries or chopped strawberries would all work well in place of the chocolate chips. For a little extra sweetness, you could try adding a handful of your favourite dried fruit, too.
Dark, milk or white chocolate chips all work well in these muffins, so choose your favourite. Dark chocolate adds a richer, more intense taste, while milk or white chocolate will give the muffins a sweeter, more buttery finish.
Yes, you can swap the blended oats for a gluten-free flour blend. Use the same amount by weight (150g), but keep in mind that the texture may be slightly different – expect a little less of the hearty, chewy texture that oats bring to the muffins.
