Guys, I’ve had enough. I can’t do this any more. I need the summer holidays to end. Yes, okay, I’ve loved spending time with the kids, and we’ve made some great memories. Like the time my five year old sat on an antique tiger belonging to Winston Churchill and rode it, (you can read about that here and all those precious times when my two-year-old called me a cow, see here, and the time my two year old pulled his pants down in the middle of Bodiam Castle courtyard and weed and I got told off by a member of staff, (I was too traumatised to blog about about that). But I think I’ve reached my limit. My house is trashed, there are dirty handprints in places I didn’t even know existed. It will take me days to scrub the house clean, I’m unable to use a plug socket upstairs because there is a small piece of Lego delicately posted inside it and yesterday I narrowly escaped having an egg exploded in the microwave when I caught my five-year-old trying to put one in and turn it on. So I’m taking a deep breath and feeling grateful for the memories but looking forward to the next week when things may be slightly less manic when the kids return to school.
Did you know your typical blueberry muffin you may buy from Costa is absolutely loaded with sugar and fat? This is a much healthier alternative, full of slow release fibre, Vitamin C and potassium. My 14 year old daughter’s best friend scoffed one down before sheepishly asking for a second one! They are perfect to grab for breakfast in a hurry or for an afternoon pick me up with a cuppa.
You will need:
- 250g porridge oats blitzed into oat flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon cinnamon
- 2 ripe bananas, mashed
- 150g blue berries
- 3 tablespoons of agave syrup or honey
- 3 tablespoons coconut oil
- One egg
- 185 ml milk
- 1 teaspoon vanilla extract
- Heat your oven to 180°C and mixed it out and out flour with baking powder, salt and cinnamon. Then stir in the banana and blueberries.
- Whisk together the honey, oil, egg, milk and vanilla extract, then fold into the oaty mix.
- Divide between 16 muffin cases and bake for 25 minutes or until golden and cooked through. Allow to cool before packing if you are taking with you to work.
Why not give these muffins a try and let me know how you got on! Are you looking forward to the kids going back to school??How was your summer holiday? I’d love to hear from you in the comments below.
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