Dualit Product Recipe

B&B Breakfast Oat Muffins

Serves: 12 Preparation Time: 15 minutes Cooking Time: 15 minutes



  • 2 medium ripe bananas
  • 150g rolled oats, 100g blended in the hand blender chopping beaker to fine
  • 25g oats for top of muffins
  • 150g self raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 2 large eggs
  • 100ml buttermilk or plain yoghurt
  • 75g butter melted
  • 150g fresh blueberries rinsed and patted dry
  • 2 tbsp soft brown sugar (caster sugar can be used)
  • 1-2 spray of fry light
  • Chopped walnuts (optional)
  • Honey for garnish
  1. Blend 100g of the oats and add all dry ingredients into a large bowl and mix with a fork.
  2. Melt the butter and set aside to cool a little.
  3. Mash the bananas to a smooth consistency.
  4. Whisk the eggs in a jug add the buttermilk and melted butter and stir until combined.
  5. Add the mashed banana, and wet mix to the dry, use a handmixer or spoon to fully combine all the mixture, it should be a little wet and sticky.
  6. Gently fold in the blueberries and walnuts if using.
  7. Spray each silicone cup case with a little fryligh, or sunflower oil.
  8. Spoon the mixture into each case to level at the top of the case.
  9. Sprinkle some of the extra dry oats onto the top of each case and walnut if prefferred.
  10. Place as many of the cases you can fit in the airfryer (suggest 6x) and bake.
  11. Check with a skewer at 10 minutes, it needs to be a little sticky and not dry.
  12. Remove and place on a cooling rack and drizzle each one with honey.

Top tips: Larger muffin cases will need longer baking, lower the temp by 5-10 degrees, 15-18 minutes. Chunkier pieces of banana in place of smooth.

Dualit product used


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