Blueberry and Oat Breakfast Muffins | Reader's Digest
These blueberry and oat breakfast muffins are best eaten within a couple of hours of baking, but they can be frozen for up to one month.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.ca.
Ingredients
- 1-1/2 cups wholemeal self-raising flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 cup rolled oats
- 3/4 cup skim milk
- 1/4 cup canola oil
- 2 eggs
- 1 tsp vanilla extract
- 2 ripe bananas (mashed)
- 1/2 cup pecans (roughly chopped)
- 1 cup blueberries
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