The bananas provide a nice dose of potassium, so this treat is perfect for post-workout.
Pre heat the oven to 180 degrees fan.
Line a muffin pan with muffin cases.
In a large bowl mix together the large ingredients.
In a separate bowl mash the banana then whisk in the wet ingredients.
Add the dry ingredients to the wet ingredients, then fold the blueberries into the mixture.
Fill the cases 3/4 full.
Tap the tin down twice, top with a few rolled oats and a sprinkling of cinnamon.
Bake for 15 minutes.
150g Oat Flour (rolled oats, ground)
150g Ground Almonds
1tsp Bicarbonate of soda
2 Eggs
1/2 tsp Salt
120g Maple Syrup
1tsp vanilla essence
1 Lemon Zest
120g Oat milk
1tsp Apple cider vinegar
225g fresh blueberries
1 banana mashed
1-2 tsp ground cinnamon (for topping)
juices
VEGAN, GF
This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!
Read Moremains
VEGAN, gf
This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.
Read Moresnacks
VEGAN
This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.
Read More