Banana‑Oat Muffins with Various Toppings

• oats↗200 g
• ripe bananas↗2
• eggs↗2
• ground seeds2 tbsp

  (e.g., flax or chia)

• pitted dates↗2
• baking powder↗1 tsp
• milk↗50-100 ml
• blueberries↗

  raspberries, sliced dates or chopped nuts

• nut butter

  Greek yogurt, maple syrup — for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection or gas mark 6). Line a 12‑cup muffin tin with paper liners.

2. 2

   In a blender, combine the oats, ripe bananas, eggs, ground seeds, dates, baking powder, and 50 ml of milk, blending until smooth. If needed, add more milk by the tablespoon until the batter is pourable.

3. 3

   Divide the batter into the prepared cups and evenly scatter the chosen topping – blueberries, raspberries, sliced dates, or sprinkle with chopped nuts.

4. 4

   Bake for 15–20 minutes, until the muffins have risen and turned a light golden colour. The berries should become soft and juicy.

5. 5

   Allow the muffins to cool on a rack for 15 minutes. Then store them in an airtight container for up to 5 days or freeze for up to three months.

6. 6

   Serve the muffins as they are, or drizzle with nut butter, add a spoonful of Greek yogurt, or drizzle with maple syrup to taste.