Healthy muffins are perfect for a quick breakfast on the go. These blueberry and banana muffins are packed
with healthy ingredients, which will keep you going for any busy morning. I normally make them the night before I have them and grab one or two just before I leave the house.

Makes 12 muffins
125g/4oz blueberries
2 bananas, mashed
125g/4oz plain flour
75g/3oz wholemeal flour
200g/7oz rolled oats
75g/3oz brown sugar
250ml/8fl oz milk
2 large eggs, separated
3 tablespoons of sunflower oil
3 teaspoons of baking powder
1 teaspoon of cinnamon
1 teaspoon of salt

In a large mixing bowl, combine the flour, rolled oats, baking powder, cinnamon, salt and sugar.

Create a well in the dry ingredients and add the banana, egg yolks, milk and oil.

Mix everything gently until a wet batter forms.

In a separate bowl, whisk the egg whites until they form soft peaks.

Fold the egg whites and blueberries into the muffin batter until everything is mixed evenly.

Divide the muffin mix into individual paper cases and place in an oven for 25 minutes at 200°C/400°F/Gas Mark 6.

The muffins should be fine to eat for 4–5 days and can easily be frozen in zip lock bags.