Blueberry Banana Muffin with Granola Topping

Ingredients

• *Muffins
• 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
• 3 medium ripe bananas
• 1/4 cup pure maple syrup (1/3 cup if you want more sweet)
• 1/3 cup coconut oil
• 1/8 cup almond milk
• 1 tsp pure vanilla extract
• 2 tbsp baking powder
• 3/4 tsp baking soda
• 2 cups spelt flour (sifted in)
• 1 1/2 cups fresh blueberries
• *Granola Topping
• 1/2 cup old fashioned rolled oats
• 2 tbsp coconut oil
• 2 tbsp pure maple syrup
• sea salt

Directions

1. Preheat the oven to 350°F. Prepare a muffin tin by lining with muffin liners or coat the muffin holes with coconut oil, set aside.
2. In a small bowl, prepare the flax eggs by mixing the water and ground flax seeds. Set aside.
3. In a medium bowl, add the mashed banana, maple syrup, coconut oil, almond milk and vanilla. Mix to combine.
4. Add the flax eggs to the mixture, mix to combine.
5. Now add all the remaining muffin ingredients (except the blueberries) to the bowl. Stir to combine, do not over mix the batter.
6. Now add the blueberries to the muffin mixture, give it a stir.
7. Scoop the muffin mixture to the muffin tin evenly among the 12 holes. (Do not put in the oven yet).
8. Prepare the granola topping: In a small bowl, mix all the ingredients so that the oats are well covered in coconut oil/maple syrup.
9. Sprinkle the granola on top of the muffins.
10. Place the muffin tin into the oven, bake for 22-24 minutes. Check if they are done by inserting a toothpick. It should come out dry.

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