Blueberry and chia seed muffins

Ingredients

• 125 g plain flour
• 75 g wholemeal flour
• 200 g rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 3 tbsp chia seeds
• 1 tsp salt
• 75 g brown sugar
• 2 bananas, mashed
• 2 large eggs, separated
• 250 ml milk
• 3 tbsp sunflower oil
• 125 g blueberries

Instructions

1. Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.

2. In a large mixing bowl, combine both flours, rolled oats, baking powder, cinnamon, chia seeds, salt and sugar. Create a well in the centre of the dry ingredients and add the banana, egg yolks, milk and oil. Mix everything gently until a wet batter forms.

3. In a separate bowl, whisk the egg whites until they form soft peaks. Fold the egg whites and blueberries into the muffin batter until everything is mixed evenly.

4. Divide the muffin mix between the paper cases and bake in for 25 minutes, or until golden and firm to the touch.

5. The muffins will keep for 4–5 days in an airtight container. They also freeze well in ziplock freezer bags.