Easy Moist Blueberry Muffins

 

 

Hi! Another day in our new ‘normal’…How have you been? How have you managed? How are you feeling? I think that we as a people are always incline to think about, well, tomorrow will be a better day but right now we are all running out of steam. Truthfully, I feel that nobody is doing very well right now. So given the current circumstances I will say that I’m feeling ok all things considered – Some of my family in France caught coronavirus but everyone has recovered and is now healthy and that’s all I can ask for. Until my next post, stay safe, wash your hands, don’t touch your face and enjoy these decadent little delights. And as always, let me know if you like them.

 

Ingredients

2 cup rolled oats
1/2 cup almond flour
2 tbsp desiccated coconut
2 mashed ripe medium bananas
Zest of 1 lime
2 tbsp maple syrup
1 cup unsweetened almond milk
1/4 cup peanut butter
2 eggs
1 tsp vanilla extract
1 cup blueberries (or other berries)

 

Method

 

1. Preheat the oven to 180oC and line a baking tray with parchment paper.
2. Place oat, almond flour, lime zest and dissected coconut in a food processor, blend until it forms a powder.
3. Add the mixture to a bowl with the rest of the wet ingredients, mix all together.
4. Add in the blueberries, stir well until all lumps have disappeared.
5. Pour mixture evenly into muffin tins. Bake in the oven for 25 minutes until tops are golden brown
6. Let it cool completely, and serve to hungry tummies throughout the week. Alternatively, store in the fridge, preferably behind the broccolis and cauliflowers, where your children will never find them!