The Food Files

Suranne’s blueberry & choc muffins

Suranne says, ‘I make these when I need cheering up. The hint of chilli is amazing.’

  • 18
  • 20
  • 20
  • Freeze It
  • Veggie
  • 300g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g light soft brown sugar
  • 60g porridge oats
  • ½ tsp ground nutmeg
  • 2 ripe bananas
  • 300ml natural yogurt
  • 5 tbsp light olive oil
  • 2 eggs, beaten
  • 100g chilli chocolate, chopped finely
  • 150g blueberries
  • 1 tbsp Demerara sugar
  1. Heat oven to 180°C/160°C fan/Gas 4 and line an 18-hole muffin tin with muffin cases.
  2. Sift the flour and bicarbonate of soda into a bowl and stir in the soft brown sugar, 50g of the porridge oats and ground nutmeg.
  3. In a separate bowl, mash the bananas with the yogurt, oil and eggs. Add to the dry ingredients with the chilli chocolate and blueberries and stir together loosely.
  4. Divide mixture between the muffin cases, sprinkle with the remaining porridge oats and Demerara sugar. Bake for 18-20 minutes until risen and dark golden. Cool for 5 minutes before turning out on to a wire rack.
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