These banana-blueberry muffins are a perfection. Perfectly moist, but not soggy, sweet, but not sickly – everything you may wish for in a breakfast.

To make 12 medium size muffins you’ll need:

2 large ripe bananas

1, 1/2 cups of oat flour (you can make it by blending in a food processor / blender)

1/2 cup of water

1 tbsp cinnamon

2 tbsp coconut oil – melted

2 tbsp maple syrup

1 tbsp chia seeds

1 tbsp milled flax seeds

1 tsp baking soda

1 cup of frozen blueberries

Pre-heat the oven to 180C.

Mix all ingredients except blueberries, ensure the dough isn’t runny or stiff (if runny – add more oat flour, if stiff – loosen with water). Gently fold in blueberries and pour the mix into the muffin tray. Bake for 40-50min until the top starts to brown and the base has firmed up.