Ingredients:

  • 3 cups (300g) Old Fashioned Rolled Oats
  • 1/4 cup (40g) Ground Flaxseed Meal
  • 1 tsp (5g) Baking Powder
  • 1 tbsp (8g) Cinnamon
  • 1/2 tsp (3g) Sea Salt
  • 2 tbsp (15g) Brewer's Yeast
  • 2 large Eggs
  • 2 medium Ripe Bananas (approx. 225g), mashed
  • 1/4 cup (60ml) Maple Syrup
  • 1 cup (240ml) Unsweetened Almond Milk
  • 1 tsp (5ml) Vanilla Extract
  • 1/2 cup (75g) Fresh Blueberries

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease a 12-count standard muffin tin.
  2. In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, almond milk, and vanilla extract until the mixture is velvety and well-combined.
  3. Add the rolled oats, ground flaxseed, baking powder, cinnamon, sea salt, and brewer’s yeast directly into the wet ingredients. Use a spatula to fold until every oat is evenly coated.
  4. Gently fold in the fresh blueberries.
  5. Crucial Step: Let the mixture sit for 5 minutes to allow the oats to hydrate, which prevents a gummy texture.
  6. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
  7. Bake for 25 minutes or until the tops are golden brown and firm to the touch. Allow to cool in the tin before removing.