These healthy, vegan wholewheat blackberry muffins disappear in minutes at our house. Great for snacks, lunch boxes, afternoon tea or even breakfast.
Pre-heat your oven to 180°C (fan)/200°C/gas mark 6. Line a 12-hole muffin tin with muffin cases.
Stir the 200g plain wholewheat flour, 80g ground oats, 2 tsp baking powder, 1/2 tsp bicarbonate of soda and 1 tsp ground cinnamon together into a large mixing bowl.
In a separate bowl mash the bananas really well then beat in 120g caster sugar, 75ml sunflower oil and 1 tbsp lemon juice. Mix well.
Pour into the flour mixture and stir until just combined.
Add the 140g blackberries and fold into the mixture. Don't worry if they break up a little while you mix them in.
Spoon equal amounts into the muffin tins and bake for 20-25 minutes until golden brown and firm on top.