Berry Muffins

This yummy muffin is perfect for school lunch boxes - the kids will love them!
Servings 8-9 muffins
Ingredients:
1 2/3 cup rolled oats
3 ripe bananas
1/4 cup coconut oil
1/4 of maple syrup
2 eggs
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup flaxseed ground
2 tbsp rolled oats extra
1 cup frozen berries
Method:
Preheat oven to 180 degrees celcius. In a food processor or blender, blend oats into a fine flour. Tip this into a bowl. Put the bananas, oil, maple syrup, vanilla and eggs into the blender/processor and blend shortly until just smooth Tip this wet mix on top of oat flour and add everything else except for the berries. Mix until smooth. Add berries and mix until combined. Spoon into a muffin tray lined with muffin papers and decorate with extra berries if desired. Bake for approx 20 mins or until done. Recipe modified by Michele Chevalley Hedge Original by Natvia.
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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