Ingredients:
For the Muffin
2 cups oat flour
1 cup rolled oats
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
6 tbsp agave nectar
1 large banana
1/4 cup coconut oil
1/4 cup almond milk
1 tsp vanilla
For topping
1/3 cup blueberry
2 tbsp cold coconut oil
3 tbsp rolled oats
3 tbsp natural sugar
Preparation:
Preheat the oven to 350 degrees.
Mix the oat flour, baking soda, salt and cinnamon in a large bowl.
In a food processor mix de banana, oil, agave, almond milk and vanilla.
Add wet ingredients to dry and mix well.
Spread the mixture into the baking pan. In the food processor, pulse the shortening, oats,
and sugar into a topping, and dot the blueberry mix with it.
Bake at 350 degrees for about 30 to 35 minutes. Or until the top is golden.
Set out for a while to let the piping hot preserves cool and solidify.
😉
