Kids Blueberry Breakfast Muffins

Ingredients:

125g plain flour

1 tablespoon wholemeal flour

35g oats quick cook oats are fine

2 tsp baking powder

2 tbsp Good4U Kids Breakfast Boost

½ tsp bicarbonate of soda

½ tsp cinnamon

125ml milk or soy or almond milk for vegan/dairy free muffins

60ml olive oil

2 large bananas mashed

90g frozen blueberries

Method:

1. Preheat the oven to 200˚C

2. In a mixing bowl, combine the plain and wholemeal flours, oats, baking powder, bicarbonate of soda, Good4U Kids Breakfast Boost and cinnamon.

3. In another bowl mix the milk, olive oil and mashed bananas together.

4. Lightly stir this mixture into the dry ingredients together with the frozen blueberries, taking care not to over mix.

5. Take teaspoons of mixture and pop into a mini muffin tin.

6. Bake for 17-20 minutes, until lightly golden and cooked through.

7. Leave in the tin for a few minutes before transferring to a wire rack to cool completely.

8. Keep in an airtight container for up to 3 days.