• 2 Serves
  • 15 min prep time
  • 25 min cooking
  • 332 Cal / serve


  • 1/2 Cups Self Raising Wholemeal Flour (80g)
  • 1 1/2 Tablespoons Brown Sugar (26g)
  • 1 Tablespoons Rolled Oats (8g)
  • 1 Cage Free Eggs (59g), lightly beaten
  • 1/2 Banana (51g), mashed
  • 2 Tablespoons Low Fat Milk (40g)
  • 2 Teaspoons Olive Oil (10g)
  • 25g Frozen Blueberries
  • 2 Teaspoons Extra Light Cream Cheese (10g)


    1. Preheat oven to 180°C. Line 2 large (½ cup/125ml) capacity muffin pans with muffin wraps or large paper cases.
    2. Combine flour, sugar and rolled oats in a bowl.
    3. Combine egg, banana, milk and oil. Add to flour mixture and stir gently until just combined. Add blueberries and fold through just until combined.
    4. Divide mixture between pans. Bake for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Serve spread with cream cheese.

    Mish Tips

    • Don’t thaw the blueberries. Use them frozen as this will stop the colour from bleeding through the batter and it will also help keep their shape.
    • Make 3 batches at once and store, individually wrapped in the freezer. Ready for brekky on the run! Place in the fridge the night before to thaw.

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