1 cup oat flour
½ cup brown rice flour
1 tbsp baking powder
1 ripe banana
1 tsp vanilla
½ cup + 1 tbsp coconut sugar
¾ cup plant based milk
1 tbsp ground flaxseeds
¾ cup blueberries
Preheat your oven to 180 degrees celsius.
In a large mixing bowl, combine the oat flour, rice flour and baking powder.
To a blender add the banana, coconut sugar, vanilla, plant milk and ground flaxseeds.
Blend until smooth then pour into the bowl with the dry ingredients and mix until combined.
Fold in the blueberries then pour the mixture evenly into lined or greased mini muffin trays.
Place in the oven and bake for 15-20 minutes or until slightly golden on top.
Remove from the oven and place on a cooling rack, wait until these have completely cooled down before devouring.