Granola, Banana & Blueberry Breakfast Muffins
Ingredients
- 125 g about 4 ½ oz wheat-free granola
- 125 g about 4 ½ oz wheat-free oat flour or an alternative flour
- 2 tsp gluten-free baking powder
- 1 tsp cinnamon
- A pinch of salt
- 2 ripe bananas peeled and mashed
- 150 g about 5 ½ oz blueberries
- 3 tbsp honey
- 3 tbsp rapeseed oil
- 1 free-range egg
- 185 ml about 6 fl oz milk
- 1 tsp vanilla extract
Yields 12-16 Muffins | Preparation Time: 10 minutes |
Cooking Time: 25 minutes | Calories: Approximately 104 per serving
Instructions
- Preheat your oven to 180°C (about 356°F).
- In a mixing bowl, combine the granola and oat flour with the baking powder, cinnamon, and a pinch of salt.
- Add the mashed bananas to the dry mixture and stir with a fork.
- Then, gently fold in the blueberries.
- In a separate bowl, whisk together the honey, rapeseed oil, egg, milk, and vanilla extract.
- Fold this wet mixture into the dry mixture, ensuring that all of the dry ingredients are well coated.
- Divide the mixture into 12-16 silicone muffin cases.
- Bake the muffins in the preheated oven for about 25 minutes or until they are cooked through.
Notes & Wine Advice
Allow the muffins to cool before enjoying your wholesome Granola, Banana & Blueberry Breakfast Muffins!