Single Serving Blueberry Banana Walnut Muffin

By á-29897

notes: The banana needs to be very ripe [refer to first photo] for the best texture and maximum sweetness + flavor. Bake time may vary depending on the size of your ramekin. Mine is 3 1/2-inch diameter at the top, 2 3/4-inch diameter at the bottom, and 2-inches tall.

Ingredients

• ■3 1/2 tablespoons well-mashed banana, very ripe + mashed until egg-like
• ■1/4 teaspoon vanilla bean paste, or vanilla extract
• ■1/4 teaspoon cinnamon
• ■1/8 teaspoon baking powder
• ■tiny pinch of salt
• ■2 1/2 tablespoons gluten-free oat flour
• ■2 tablespoons gluten-free rolled oats
• ■1 tablespoon almond meal
• ■1-1 1/2 tablespoons blueberries
• ■1 tablespoon chopped walnuts

Details

Adapted from edibleperspective.com

Preparation

Step 1

1.Preheat your oven to 350* F and grease 1 oven-safe ramekin.
2.In a small bowl, mash the banana until very wet and egg-like.
3.Mix in the vanilla bean paste, cinnamon, baking powder, and salt.
4.Add the oat flour, rolled oats, and almond meal and mix until well combined. Mixture will be thick.
5.Fold in 1 tablespoon blueberries + walnuts, then scoop the batter into the ramekin. Dot a few extra blueberries on top and lightly press into the batter.
6.Bake for 17-21 minutes until the top is set when touched. Let cool 5 minutes then remove from the ramekin and eat.