Step 1

Start by combining the almond milk and vinegar in a bowl, stir, and set aside to curdle.

Step 2

Then mash the banana and set aside. Finely dice the strawberries and set those aside too. Note: make the pieces small for best results.

Step 3

Then add 1/3 of a cup of old fashioned oats to a large mixing bowl and add the remiaing 2 cups to a blender. Pulse for 10-15 seconds until a flour consitency is formed. Note: I do this in two batches since my beldner is pretty small.

Step 4

Add the oat flour into the bowl with the oats and add the remaining dry ingredeints. Mix well and set aside.

Step 5

Add the banana and remaining wet ingredients to the bowl with the almond milk and mix well. Make sure the jam is evenly mixed into the almond milk, it should turn to a pale shade of pink.

Step 6

Add the wet ingredients into the dry ingredients and mix to combine. Then gently fold in the strawberries and freeze dried raspberries (if the raspberries are whole, crush them into the bowl with your fingers so there are no large peices.) Leave the batter to rest for 10 minutes.

Step 7

Once the batter has rested, you should see small air bubbles on the surface, that's a good sign! It means the muffins ready to bake :) Lightly grease a 12 hole muffin tin (I use refined coconut oil or cooking spray) and distrubute the batter evenly. Note: it's better to spoon in the batter rather than to pour it to prevent the berries from sinking to the bottom of the bowl.

Step 8

Top each muffin with a generous sprinkle of blueberry granola - this makes the muffins SO delicious - and bake for 25 minutes or until golden brown around the edges.