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1 lemon juice and zest
1 teaspoon heaped Baking Powder
50 mL Coconut Oil
60 mL Maple Syrup
1 teaspoon Vanilla extract
200 grams Oats
1 teaspoon Ground Cinnamon
150 grams Blueberries
Preheat the oven to 180 degrees C. Line a muffin tray with muffin cases.
Mash the bananas in a food mixer until liquid and there are no lumps. Add the eggs, 50 ml melted coconut oil, maple syrup and vanilla extract and mix again until combined.
Place the oats in a food processor or nutribullet and blend until it turns into oat flour. In a separate bowl, combine the oat flour, baking powder, and cinnamon.
Add the dry mix to the banana mixture and mix until combined. Stir in the blueberries and lemon zest and juice.
Spoon the batter into 9 muffin cases and bake in the preheated oven for 20-25 minutes until a skewer inserted into the centre comes out clean.
These yummy healthy muffins are free from refined sugar and are gluten free. They’re perfect as a snack or to make ahead for breakfasts on the go!