Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
In a large bowl, mix together 180 g Rolled oats, 120 g Plain flour, 1 teaspoon Cinnamon, 1 teaspoon Ground ginger and 2 teaspoon Baking powder.
In a small bowl, mash 2 Bananas and add the 2 Eggs, 250 ml Almond milk, 1 tablespoon Vanilla extract and 80 ml Honey.
Pour the liquid into the oat mixture.
Stir together until combined.
Line a 12 hole muffin tin (or two 6 hole muffin tins) with muffin cases. Divide half of the 100 g Blueberries, half of the 5 Strawberries, half of the 20 g Flaked almonds and half of 30 g Dark chocolate chips between them.
Pour the oat muffin mixture i to the cases until nearly full.
Top with the rest of the almonds, strawberries, blueberries and chocolate chips.
Put into the oven for 30 minutes. Leave to cool for 30 minutes before serving.
Notes
Give these muffins a nutrition boost by stirring a couple of tablespoons of flaxseeds in to the mixture.
Make sure you use super ripe bananas as it will help the texture of the muffins and also make sure they are deliciously sweet.
If you are using shredded carrot or courgette in your muffins, don't use too much as it will make the muffins too wet.
You could make these just with oat flour, however they would be more dense.