D&C Monthly Recipe - Baby Blueberry Muffins

Baby Blueberry Muffins

INGREDIENTS

• 1¾ cups (175g) Rolled Oats
• 1 Cup (250 g) Banana (ripe), mashed (Approx 2-3 bananas)
• ¾ cups(210g) Natural Greek Yogurt Sub with coconut yogurt for dairy free muffins (tested)
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 1½ tsp Baking Powder
• 1 tsp Ground Cardamom
• 1 cup (140g) Blueberries Fresh or frozen

INSTRUCTIONS

1. Preheat oven to 175C and grease a mini muffin tray
2. Add the oats to a blender and blend until flour consistency. Add the cardamom and baking powder and stir to mix.
3. Add the mashed banana, yogurt, eggs, vanilla and lemon zest to a large mixing bowl. Stir until combined.
4. Add the dry ingredients (oat flour, baking powder and cardamom) and gently stir until just combined.
5. Add the majority of blueberries, reserving some for the top, and gently stir again.
6. Fill each muffin cup and top with a blueberry.
7. Bake for 13 mins, remove and allow to sit for 5 mins before transferring to a wire rack to cool fully.