Summary

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

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat. Line the muffin tin with paper shapes.
2. 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.
3. Mix the ingredients for the topping together in a separate bowl.
4. 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.
5. 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.
6. Makes 12 muffins.