A whole peanut butter, oat and blueberry muffin sits on a white and green plate surrounded by six whole blueberries. The muffin has a stream of maple syrup being drizzled on it from above, some of it pooling in the base of the plate. The muffin is also topped with a dollop of greek yogurt. There are more muffins and a bowl of blueberries sitting on a wire cooling rack in the background of the photo.

Mega Muffins

The perfect batch cook breakfast for when you’re on the go! The peanut butter, oat and blueberry muffins have everything you need to start your day off on the right foot – anti-oxidants, healthy fats, plenty of protein, and slow release carbs to keep you going all morning.

Plus they freeze really well, so you can double the recipe and have them ready to thaw at a moments notice, or they will keep in an airtight container for a couple of days.

40 minutes

Serves 12

Home » Recipes » Mega Muffins

Ingredients

  • cooking oil spray
  • 300g greek yogurt
  • 3 tbsp smooth peanut butter
  • 1 ripe banana, mashed
  • 100ml maple syrup
  • 2 Enriched eggs
  • 120g jumbo oats, plus 1 tbsp extra
  • 120g plain or wholemeal flour
  • 1 tbsp chia seeds
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g blueberries

Method

  1. Preheat the oven to gas 4, 180°C, 160°C fan. Spray a 12-hole muffin tin with cooking oil spray.
  2. Mix together the yogurt, peanut butter, mashed banana, maple syrup and eggs. Beat until smooth.
  3. Tip in the oats, flour, chia, baking powder and bicarb and fold together until just combined. Stir in the blueberries.
  4. Evenly spoon the mix into the muffin tins, top with extra oats and bake for 30 mins until golden brown and risen. After 5 mins remove from the tin and cool on a wire rack.
  5. Serve as they are or with a spoonful of yogurt and another drizzle of maple syrup and extra blueberries

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