Healthy blueberry muffins

Ingredients for 1 servings:

• 2 bananas, ripe
• 3 tbsp maple syrup, as desired, or honey, agave syrup
• 3 tbsp rapeseed oil
• 3 large eggs
• 125 ml almond milk (almond drink), milk as desired
• 150 g almonds, ground
• 120 g flour
• 30 g oat flakes
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1 pinch of salt
• ¼ tsp vanilla, ground
• 250 g blueberries
• 50 g oat flakes
• 1 tbsp maple syrup
• 1 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for 12 muffins

Preheat oven to 200°C (top and bottom heat). Line a muffin tin with paper baking cups. Peel and mash the bananas. Mix together with the maple syrup, rapeseed oil, eggs, and almond milk. In a second bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and mix briefly to form a batter. Fold 2/3 of the blueberries into the batter. In a separate bowl, mix together the topping ingredients. Using a tablespoon or an ice cream scoop, divide the batter evenly among the muffin cups. Top with the oat topping and the remaining blueberries. Bake the muffins in the preheated oven on the middle rack for 10 minutes at 200°C (400°F). Then reduce the temperature to 180°C (350°F) and bake for another 10-15 minutes until golden brown. Remove from the oven and let cool. Makes 12 muffins.