Method:

Preheat the oven to 180˚C.

1. Add the oats to a food processor and blitz until smooth.
2. In a separate bowl mash the bananas and then add the eggs, vanilla extract, honey and mix well. Gently stir in the yoghurt and the melted butter (ensure that the butter has had time to cool).
3. Add the baking powder to the oats and mix well. Then pour the dry ingredients into the wet ingredients and mix well. Slowly add the milk whilst continuously stirring, you’re looking for a pourable texture. Carefully stir through the blueberries before spooning the mix into muffin cases. Bake for 25-30 minutes or until a cake tester comes out dry.
4. Leave to cool before serving. Enjoy!