Banana & Blueberry Breakfast Muffins
Recipe by Pamella Higgins
Ingredients
- 2 large ripe bananas
- 2 eggs
- 150ml almond milk
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 100g rolled oats
- 100g rice flour
- 50g Natvia natural sweetener
- 1 teaspoon baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 100g fresh or frozen blueberries
Method
- Preheat the oven to 180 degrees C and lightly grease a 6hole muffin tin.
- Place the bananas, eggs, almond milk and vanilla in a blender and whizz up until smooth.
- Now add in the oats, flour, Natvia, baking powder, bicarbonate of soda and cinnamon and blend again for at least 1 minute until you have a batter consistency.
- Stir in the blueberries then divide between the 6 muffin tins, spooning in to reach the top. Bake for 2025 minutes until golden and risen.
- Leave to cool a little and enjoy while still warm or transfer to a wire rack and eat once cooled.
