IngredientsMakes 8 frittata muffins

  • 1 banana
  • 6 eggs
  • 4 tbsp oats
  • 1 tsp cinnamon
  • 2 tbsp ground flaxseeds
  • 2 handfuls or a small punnet blueberries

The recipe

These little frittata muffins are packed full of protein, good fats and fibre which will keep you going and help you to steer clear of the snack drawer until lunch. You can substitute the blueberries for any other berry – or a mix, and it works just as well with frozen as with fresh berries. One portion is two muffins.


  1. Preheat oven to 180c fan.
  2. Grease a muffin tin.
  3. Mash the banana in a large mixing bowl.
  4. Beat the eggs and then add to the banana and mix well.
  5. Add the oats to a blender and whizz until a rough flour consistency. If you don’t have a blender, you can add them whole – it will just be a different texture.
  6. Add the oats, cinnamon and flaxseed to the mixing bowl and whisk until combined.
  7. Mix in the blueberries.
  8. Pour mixture into muffin tin.
  9. Bake for 20 minutes or until golden on top and cooked through.
  10. Take out of the oven and leave to cool on a wire rack.
  11. Store in the fridge for up to 3 days.