These muffins are best eaten within a couple of hours of baking, but they can be frozen for up to 1 month. Wrap each muffin individually in foil, place in a large resealable plastic bag, expel all the air and tightly seal. Thaw the muffins at room temperature and reheat in a low oven.
1 1/2 cups (240 g) wholemeal self-raising flour
1/3 cup (60 g) brown sugar
1 teaspoon ground cinnamon
1 cup (100 g) rolled oats
3/4 cup (180 ml) skim milk
1/4 cup (60 ml) canola oil
1 teaspoon vanilla extract
2 ripe bananas, mashed
1/2 cup (50 g) pecans, roughly chopped
1 cup (125 g) blueberries
Preheat the oven to 180°C. Line a 12-hole standard muffin tin with paper cases.
Sift the flour, sugar and cinnamon into a large mixing bowl. Tip the husks from the sieve into the bowl. Stir in the oats and make a well in the centre.
Use a fork to whisk the milk, oil, eggs and vanilla in a bowl. Add to the dry ingredients along with the mashed bananas, and fold together until just combined. Gently fold in the pecans and blueberries.
Divide the batter among the muffin cases. Bake the muffins for 20 minutes, until risen, golden and springy to a gentle touch. Serve warm or at room temperature.
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