Blueberry Breakfast Biscuits

Preheat the oven to 180°C.

In a large bowl, add the mashed bananas, egg, coconut oil, butter, vanilla extract and buttermilk.

In a medium bowl, add oats, flour, flaxseed, sugar, baking powder, baking soda, cinnamon and salt.

Add the dry ingredients to the wet and mix until just combined.

Using your hands gently mix the blueberries, almonds and chocolate evenly through the mix.

On a non stick baking tray, scoop out 2 tablespoons of dough at a time. Repeat this step leaving approx. 5cm in between each.

Bake for 12 to 15 minutes.

Allow to cool completely on tray before eating.

Can be stored in a covered food safe container for up to 5 days.



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