100mL neutral oil, i.e. sunflower, canola or rice bran oil
2 ripe bananas, mashed
1 ⅓ cups fresh or frozen blueberries (180g)
2–3 Tbsp rolled oats (optional)
Preheat oven to 170ºC fan bake. Grease a 12-hole muffin tin or line with paper cases.
Stir flour, wheat bran, sugar, baking powder, cinnamon and baking soda together in a large bowl.
In a separate smaller jug or bowl, whisk eggs, yoghurt, oil and banana together. Add liquid mixture to dry ingredients and mix until just combined (do not over-mix). Gently fold in blueberries.
Spoon into muffin tin holes (they will be very full). Sprinkle rolled oats on top, if using. Bake for 20 minutes, until a skewer inserted into the centre comes out clean.
Cool in muffin tin for 5 minutes. Run a knife around the edge of each muffin to free it from the pan, if necessary, before transferring the muffins to a wire cooling rack. Leave to cool completely or serve warm.
Muffins are best eaten fresh on the day they’re made, although leftovers will keep well for 2–3 days. Store in an airtight container in a cool place and warm for 15 seconds in the microwave before serving.
Muffins can also be frozen in an airtight container or resealable bag after baking. Allow thawing for 3–4 hours at room temperature before serving. Can be warmed in the microwave or oven.