Blueberry and Banana Mini Bites

Cook Time 30 minutes

Servings makes 48 minis

Ingredients

225g (1½ cups) plain flour 

50g (½ cup) rolled oats

1 tsp baking powder 

125g blueberries

Wet Ingredients

2 large, very ripe bananas, mashed

125ml (½ cup) extra virgin olive oil

125g (½ cup) Greek yoghurt 

125ml (½ cup) milk of your choice

1 egg, at room temperature, whisked

Zest of 1 lemon

3 tbsp maple syrup or honey

Method

Preheat the oven to 180°C fan-forced and line two 12-hole mini muffin tins with paper cases. (Alternatively, use a 12-hole standard muffin tin. Note: the baking time will differ slightly and the larger muffins will need an extra 5–10 minutes in the oven.)

Combine the wet ingredients in a bowl and mix well.

Combine the flour, oats and baking powder in a large bowl. Pour in the wet ingredients and mix everything together, being careful not to overmix the batter. Fold through the blueberries.

Spoon the batter into the muffin holes, add a few blueberries to the top of each muffin. Bake for 15-20 minutes or until a skewer inserted in the centre of a muffin comes out clean. Turn out onto a wire rack to cool before serving.

Store leftover muffins in an airtight container in the fridge for up to 7 days.