Blueberry Banana Muffins

Ingredients

• 1 Ripened Banana

• 1 Cup Blueberries (I used frozen)

• 1/4 Cup Cashew Milk (or any type of milk/alternative, I used vanilla cashew milk)

• 2 Cups Rolled Oats

• 2/3 Cup Unsweetened Shredded Coconut

• 1/2 Cup Almond Flour

• 1/2 Cup Honey (I use different flavoured honeys - in this batch: pumpkin spice honey).

• 1 Tsp Baking Powder

• 1/4 Tsp Salt

• 1 Tbsp of Vanilla

  Note: I have also made these where I use 2 bananas and 1/2 cup blueberries (or chocolate chips) for a different effect. All are delicious and easy to adjust the recipe based on what you’re feeling that day, or based on what you have on hand.

Instructions

Total Prep Time & Cook time: 30 minutes

Makes appx 12 servings

1. Pre-heat oven to 350 degrees Fahrenheit, and lay out muffin tin pan, either lined or spayed with Pam.

2. Soften banana (if using from frozen). Put in the microwave in 30 second increments until able to peel easily.

3. Pull out your food processor and add the oats. Pulsing until oats are made into smaller grind (close to an oat flour, but with a thicker grain). If you don’t have a food processor, use a blender or buy oat flour.

4. Add all other ingredients to the food processor including softened banana (except blueberries). Mix the ingredients until a thick batter is formed. If you don’t have a food processor, just be sure to mash banana and liquids together with a pastry blender/fork before adding solids.

5. Remove food processor blade, and gently mix in blueberries.

6. Fill a 1/2 cup measuring cup with muffin mixture and pour into each of the lined tins.

7. Place muffins in the oven and let bake for 10-14 minutes, or until tops start to brown.

   Note: You can freeze the cooked muffins to thaw and eat at later date.