Life Style:�2 large eggs
150 ml buttermilk
50 ml (2 oz) sunflower oil
100 grams (3 1/2 ounces) applesauce
1 fully ripe banana, mashed
4 tbsp honey
1 tsp vanilla extract
1 lemon, peeled
a pinch of salt
50 grams (2 ounces) oats, plus 1 tablespoon for topping
200 grams self-rising flour
2 tbsp poppy seeds
100 grams blueberries
1 tsp ground ginger
1½ tsp soda bicarbonate Preheat the oven on Gas 4, 180°C, Fan 160°C.
Line all 12 holes of the muffin tin with paper muffin cases. Mix eggs, buttermilk, oil, applesauce, mashed banana, honey, vanilla and lemon peel with a pinch of salt until well combined.
Combine 50 grams of oats, flour, poppy seeds, blueberries, ginger and bicarbonate of soda in another bowl. Add the wet ingredients to the dry ingredients and mix until you get a smooth batter, being careful not to over mix as this will make the muffins heavy.
Divide butter among cases. Sprinkle with additional oats and bake for 25-30 minutes, until the muffins are golden and a skewer comes out clean. Let cool on a wire rack.
Muffins can be stored in an airtight container for up to 3 days.
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