|3 tbsp||dried cranberries (divided)|
|265 g||rolled oats (gluten-free, divided)|
|2 tsp||baking powder|
|3 tbsp||poppy seeds (divided)|
|3 tbsp||pumpkin seeds (divided)|
|250 ml||almond milk|
|80 g||rapeseed oil (neural, cold-pressed)|
Preheat the oven to 200°C/400°F. Line the muffin tin with liners. Add rolled oats to a food processor and blend until ground. Chop dried cranberries and add them to a large mixing bowl along with ground rolled oats, baking powder, cinnamon, poppy seeds, and pumpkin seeds.
Peal the bananas and mash them with a fork in a large mixing bowl. Then stir in the almond milk and oil and beat vigorously. Add the wet ingredients to the dry ingredients and mix until a smooth, light dough has formed.
Distribute the batter between the lined muffin cups evenly. Top the batter with the remaining oats, poppy seeds, pumpkin seeds, and cranberries..
Bake the muffins for approx. 30 min at 200°C/400°F. Remove muffins from the oven and leave to cool for approx. 15 min on a cooling rack.Enjoy!