12 tasty banana and blackberry oat muffins.

  • Serves: 12 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • British
    • Vegetarian

    Scottish Blackberry Oat Muffins

    Recipe Information

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    200g Self Raising Flour

    50g Scottish Porridge Oats (plus 2 tbsp for topping)

    1 tsp Baking Powder

    1 tsp Ground Cinnamon

    2 Medium Scottish Eggs

    90ml Maple Syrup

    1 Large Banana, mashed

    60ml Vegetable Oil

    60ml Scottish Milk

    150g Scottish Blackberries

    12 hole Cupcake Tin lined with cases


    Pre-heat the oven to 180°C Fan/Gas Mark 6.

    Place the flour, oats, baking powder and cinnamon into a mixing bowl and stir until combined.

    Whisk together the eggs, maple syrup, mashed banana, vegetable oil and milk.

    Add the wet mixture into the dry and beat with a wooden spoon until fully combined.

    Stir through the blackberries then divide the mixture between the 12 cases.

    Sprinkle the extra 2 tablespoons of oats on top of the batter then bake for 15 minutes until risen and cooked through. Serve warm.