Imagine sinking your teeth into a tender crumb with a sweet surprise hidden inside each blueberry gem. Whether you’re a morning person or a midnight snacker, these muffins will work their delicious magic. So grab your mixing bowl and let’s make some magic.
Ingredients:
- 150g blueberries (about 1 jar)
- 130 g instant oatmeal (about 1 and 1/3 jars)
- 1 egg
- 2 ripe bananas (medium, about 350g – weighted with peel)
- 125ml coconut milk (or cow’s milk, about 1/2 glass)
- 10g buckwheat flour (about 1 medium heaped tablespoon)
- coconut oil (to grease the muffin tin)
Method:
Preheat the oven to 350°F (180°C).
In a large bowl, mix the oats with the coconut milk (or cow’s milk). Let sit for 5-10 minutes to allow the oats to absorb some of the liquid.
While the oats are soaking, peel and mash the ripe bananas in a separate bowl. Add the egg to the mashed bananas and mix well.
Add the buckwheat flour to the oat mixture and stir gently until combined. The soaked oats won’t be as thick as cooked oats; they will rise to the top of the bowl.
Now fold the banana and egg mixture into the oatmeal mixture until well incorporated.
Gently fold in the blueberries to distribute them evenly throughout the batter.
Line a muffin tin with paper baking cups or lightly grease with coconut oil.
Divide the batter evenly between the muffin cups.
Optional: Sprinkle a little extra oatmeal or cinnamon over the top.
