Banana & Wild Blueberry Breakfast Muffins
Makes 6-8
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Ingredients
60g Ground Almonds
60g Bunalun Organic Gluten Free Porridge Oats, Ground To Make Oat Flour
50g Bunalun Organic Gluten Free Porridge Oats , Whole Oats Plus 1 Tbsp To Decorate
1 Tsp Baking Powder
1 Tsp Ground Cinnamon
1 Egg, Whisked
5 Tbsp Bunalun Organic Honey
4 Tbsp Bunalun Organic Extra Virgin Olive Oil
1 Banana, Mashed
60g Bunalun Organic Wild Blueberries
1 Tbsp Demerara Sugar To Decorate
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method
Preheat the oven to 180C/Gas 4 and line a muffin tray with muffin cases.
In a large bowl, mix together the ground almonds, ground oats, whole oats, baking powder and cinnamon.
In a separate bowl, mix together the egg, honey, oil and mashed banana.
Add the wet mixture into the dry ingredients and mix well, then fold in the frozen wild blueberries.
Divide the mixture between the muffin cases and sprinkle with some reserved oats and demerara sugar.
Bake for 25 minutes until golden brown. Remove from the oven, transfer to a wire rack and leave to cool.
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