Fancy these sweet breakfast muffins! A delightful batch of fruity muffins and a great way to use up ripe bananas. This is a simple recipe using oats and the banana and blueberries provide a great texture


I have used blueberry and banana flavoured oats by thegreatbritishporridgeco these are vegan and gluten free oats and they have a delicious range of flavours.

Recipe serves 11, vegan

Ingredients

• 1 cup of blueberry and banana flavoured oats or plain oats
• 1 cup of plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate soda
• 1/2 cup of vegetable oil
•1 tbs apple cider vinegar
• 1/2 cup of almond milk
• 2 ripe bananas mashed
• 1/4 cup of maple syrup-optional
• 1/4 cup of fresh or frozen blueberries
• 1 tbs flax egg- 1 tbs flaxseed plus 3 tbs water

Method

1 Pre heat oven 180 degrees Celsius, gas mark 4, line a muffin tray with muffin cases.
2 In a bowl add the flour, baking powder, bicarbonate soda, oats and mix well.
3 In a jug add the milk, oil, vinegar, flaxseed, maple syrup, bananas and whisk until combined.
4 Pour the wet mixture into the dry ingredients and mix together, fold in the blueberries.
5 Fill the muffin cases to under 3/4 full, top with some oats and bake in the oven for 25 minutes. Insert a skewer to check if muffins are cooked.
6 Allow to cool, great served the next day lightly grilled with a spread of nut butter.

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