Banana and Blueberry Oat Muffins – CSIRO


PREPARATION 10 minutes

COOKING 15 minutes

  • 100 g lactose-free natural yoghurt
  • 2⁄3 cup (60 g) raw (natural) rolled oats
  • 2 bananas, mashed
  • 2 large eggs
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon bicarbonate of soda
  • finely grated zest of 1 small orange
  • 125 g punnet fresh blueberries

Preheat the oven to 200°C (180°C fan-forced). Line a 12-hole muffin tin with paper cases.

Place the yoghurt, oats, banana, eggs, baking powder, bicarbonate of soda and orange zest in a food processor and pulse to just blend. Do not over-process; the mixture should still be fairly coarse. Fold in the blueberries.

Spoon the batter evenly into the paper cases, then bake for 15 minutes or until golden and a skewer inserted in the centre of a muffin comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.


The muffins can be stored in an airtight container for up to 4 days or wrapped individually in plastic film and frozen for up to 1 month.

Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99

The CSIRO Healthy Gut Diet – CSIRO

The CSIRO is well-known for its promotion of healthy living. In this newest cookbook they’ve turned their attention to gut health.

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