Banana Oat Muffins
- 2 Ripe bananas, mashed
- 1/4 cup coconut oil, melted then cooled
- 1/4 cup coconut sugar
- 2 tbsp maple syrup
- 2 eggs
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1.5 cups oat flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- add ins: white chips or chocolate chips
Preheat oven to 350F and line a muffin tray with muffin liners
In a medium sized bowl, add all the dry ingredients (excluding any optional dd ins), and evenly mix everything together, set aside.
In a separate large bowl mash the bananas, whisk in remaining wet ingredients, including flax eggs, until everything is evenly combined.
Slowly fold dry ingredients into wet ingredients until you form a smooth even batter. Then fold in any optional add ins.
Fill each muffin tin to the top with the batter until you have used up all of the mix
Bake for 30 minutes, or until a toothpick runs clean.
Remove from oven and let cool for 10 minutes before eating.
Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.