Banana Berry Breakfast Muffins
Overripe bananas, juicy raspberries and blueberries turn into the easiest healthy breakfast muffins.
Ingredients
Method
Heat the oven to 175°C and line a muffin tin.
Whisk the mashed banana, eggs, maple syrup, olive oil, vanilla, yogurt, lemon juice and lemon zest together in a large bowl.
Add the flour, oats, baking powder, baking soda and salt, and mix until just combined.
Gently fold in the raspberries and blueberries.
Divide the batter evenly between 8 muffin cups. Top with a few extra blueberries and a light sprinkle of flaky salt.
Bake for 22 to 26 minutes, until lightly golden and a toothpick inserted into the centre comes out clean.
The riper the bananas, the better these are. If yours aren't quite there yet, a few minutes in a 150°C oven will soften and darken them enough to fake it.