|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)|
Fresh pomegranate-orange juice
A juice filled with nutrients to add that extra punch to your breakfast muffin.
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..