1 Cup (250 g)Banana (ripe), mashed(Approx 2-3 bananas)
¾ cups(210g)Natural Greek YogurtSub with coconut yogurt for dairy free muffins (tested)
1tsp Lemon Zest
1 cup (140g)BlueberriesFresh or frozen
Preheat oven to 175C / 350F and grease a mini muffin tray
Add the oats to a blender and blend until flour consistency. Add the cardamom and baking powder and stir to mix.
Add the mashed banana, yogurt, eggs, vanilla and lemon zest to a large mixing bowl. Stir until combined.
Add the dry ingredients (oat flour, baking powder and cardamom) and gently stir until just combined.
Add the majority of blueberries, reserving some for the top, and gently stir again.
Fill each muffin cup and top with a blueberry.
Bake for 13 mins, remove and allow to sit for 5 mins before transferring to a wire rack to cool fully.
BAKING - Every oven is different, so while you should still follow the bake time in this recipe it may vary slightly.GLUTEN FREE - Use gluten-free certified oats.DAIRY FREE - This recipe has been tested with coconut yogurt and works well. EGG FREE - No egg replacements have been tested. DON'T HAVE A MINI MUFFIN TRAY? - You can make this recipe in a regular 12 cup muffin tray. Bake for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.Nutritional Information is a rough guide only, calculated using an online nutrition calculator.