I actually don't feel like breakfast first thing in the morning and by the time I start to feel hungryI am rushing to get ready to teach, so these are perfect to have instead! They are great any time of the day as a snack or if you want something sweet. They are made with whole ingredients, no added sugar and full of goodness! Perfect for any time of the day!
2cupsready oats (ready oats are a milled wholegrain oats and wholegrain oat flour)
1cupfrozen blueberries
1banana (ripe)
1egg
2tbspground flaxseed
1/2cupsoya milk(or milk of choice)
2tspvanilla extract or paste
2tbspDate syrupMaple syrup works well. You can reduce to 1 tbsp if you want.
1/4cupavocado oil or extra virgin oilI have also made these with 1/8 cup and I could not taste the difference and they weren't dry so feel free to use less oil if you want.
2 1/2tspbaking powder
pinch of sea saltoptional
I like to add seeds or a milled seed blend to the top for decoration and/or crunch
Instructions
Preheat over 175 degrees C. Get a cake tin and add cake or muffin cases (usually 6-8).
Leave the blueberries to the side. Mix all the wet ingredients together and then fold in the dry and mix. Gently add the blueberries and fold until evenly distributed.
Place mixture into the cake or muffin cases (usually 8 cakes, 6 muffins).
Place in oven and cook for around 25-35 mins (every oven is different so check on them after 20 mins to check they aren’t burning). They are cooked when golden brown or a skewer comes out clean.
Notes
My Banana & Blueberry Muffin recipes have more bananas in them and there is a definite taste of banana. By just using one banana (and if it is not black) you can't really taste the banana in this recipe but it does add moisture. Because I took out 2 bananas I replaced them with the date or maple syrup. I am sure you could use honey too if you preferred.