Cook Time: 25-28 minutes
What you need
- 80g Odlums porridge oats
- 180g Odlums coarse wholemeal flour
- 2 tsp Odlums baking powder
- 2 ripe bananas (200–220g), mashed
- 1 large egg
- 70ml neutral oil (rapeseed/sunflower)
- 90g caster sugar
- 120g natural yoghurt
- 180ml milk
- 45g chia seeds
- ½ tsp bicarbonate of soda
- ¾ tsp salt
- ½ tsp ground cinnamon
- 120g fresh or frozen blueberries (if frozen, do not thaw; toss lightly in 1 tsp flour)
Recipe Steps
1. Hydrate chia & oats
- Mix chia seeds, oats, and milk in a small bowl.
- Leave for 15 minutes until thick, gelled, and spoonable.
2. Prepare wet base
- Mash bananas thoroughly.
- In a large bowl, whisk banana, egg, oil, sugar, yoghurt until smooth.
3. Combine wet + chia mixture
- Fold the chia–oat gel into the banana mixture until evenly distributed.
4. Add dry ingredients
- Combine the whole meal flour, baking powder, bicarbonate of soda, salt, and cinnamon.
- Fold gently into wet ingredients just until no dry streaks remain — avoid overmixing.
5. Fold in blueberries
- Carefully fold in blueberries to avoid breaking. Frozen berries? Toss in 1 tsp flour first.
6. Scoop & bake
-
- Line 12 large cupcake/muffin cups or grease generously.
- Fill each about ¾ full.
7. Bake at 180°C (160°C fan) for 25–28 minutes.
8. Test with a skewer: it should come out clean with moist crumbs, not wet batter.
9. Cool
- Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack. Dust with a little icing sugar.
- Storage: these have a shorter shelf life due to the fresh berries. Best enjoyed warm out of the oven, then store in an airtight container. Pop the remaining muffins in a container or ziplock frrezer bag and take them out as you need them.
