Banana & Blueberry Muffins

Perhaps more of a scone type taste than a muffin, these tasty little treasures were cooked in a muffin tray so thats what I'm calling them. Just 20 minutes to prepare, with no added sugar and easily adaptable to suit vegan & gluten free bakers, these are a must for anyone seeking an easy healthy snack. 
Feel free to be inventive with this mixture - raspberries, cacao nibs, goji berries, flaked almonds or even white chocolate could easily be added in place of the blueberries for some variety.

Ingredients

  • 1 cup of Total 0 Greek Yoghurt (soy or coconut yoghurt would also work)
  • 2 cups of porridge oats (fill same cup used for the yoghurt twice as a guide) 
  • 3 bananas
  • A large handful of blueberries
  • 1/2 cup desiccated coconut
  • 1tsp of baking soda

Recipe

Mash the banana and blueberries in a large mixing bowl with a fork.

Add all other ingredients to the mixing bowl and stir together

Scoop 4-6 even sized portions into a non stick muffin baking tray. 

Cook at around 180 degrees for 10 minutes or until the mixture swells up like a muffin & is cooked through.

Remove from oven and allow to cool for 5-10 minutes, simply pop out & enjoy!