Healthy Blueberry Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 2 banana (s), ripe
- 3 tablespoon maple syrup, if you like, or honey, agave syrup
- 3 tablespoon rapeseed oil
- 3 large egg (s)
- 125 ml almond milk (almond drink), milk as desired
- 150 g almonds, round
- 120 grams flour
- 30 g oatmeal
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 pinch (s) salt
- 0.25 teaspoon ¼ vanilla, ground
- 250 g blueberries
For the topping: (granola topping)
- 50 g oatmeal
- 1 tablespoon maple syrup
- 1 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top and bottom heat. Line the muffin tin with paper shapes.
- Peel and mash the bananas. Mix together with the maple syrup, rapeseed oil, eggs and almond milk. Mix the dry ingredients in a second bowl. Add the liquid ingredients to the dry ingredients and stir briefly to form a dough. Fold 2/3 of the blueberries into the batter.
- Mix the ingredients for the topping together in a separate bowl.
- Use a tablespoon or the ice cream scoop to divide the batter evenly over the muffin cups. Spread the oatmeal topping and the remaining blueberries on top.
- Bake the muffins in the preheated oven on the middle rack for 10 minutes at 200 ° C. Then reduce the temperature to 180 ° C and bake for another 10-15 minutes until golden brown. Take out and let cool.
- Makes 12 muffins.
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