2 Ripe bananas
250 grams blueberries
300 grams wholemeal self raising flour
100g light muscovado sugar
284ml carton buttermilk
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
75 grams butter
1 tsp demerara sugar
1 tsp porridge oats
Preheat the oven to 180°C/Gas 4 and line a muffin tin with cases. Firstly peel the bananas and mash in a bowl, using a fork.
Make a well in the centre and add the buttermilk, egg, butter and bananas.
Quickly fold the ingredients together until just incorporated, taking care not to over mix. Tip in the blueberries and give the batter one or two stirs.
Spoon the batter into the muffin cases and sprinkle with the Demerara sugar and porridge oats.
Put the muffins in the middle of the oven and bake for 20-25 minutes until they are well risen and golden on the top; a skewer inserted into the centre of the muffin should emerge clean.
Leave to cool in the tin for a couple of minutes, then transfer to a wire rack to cool completely. This recipe is from Gordon Ramsey's Healthy Appetite (2008). The muffins are really delicious and so much healthier than usual ones as they are low in saturated fat and full of fibre - amazing!