Healthy Banana Oat Muffins

You haven’t quarantined until you’e made a banana bread product, am I right?! I’ve been making these super easy and delicious healthy banana oat muffins for us each week (since we always seem to have 3 overripe bananas). I also love these banana muffins because they are not super sweet. I only add 1/4 cup of coconut sugar (which is a great low-glycemic sugar option), and find them plenty sweet for me for breakfast. Similarly, I add walnuts to my muffins, but you could add any nut you like or even chocolate chips! Yum! I hope you enjoy!

Ingredients:

• 3 ripe bananas, mashed

• 2 large eggs (preferably pastured, organic)

• 1 3/4 cups of oat flour (buy pre-made oat flour, or make your own by adding oats to a blender and blending until a floury consistency is formed)

• 1/2 cup milk (I use almond)

• 1/4 cup coconut oil

• 1/4 cup coconut sugar (sub brown sugar)

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon cinnamon

• Pinch of salt

• 1/4 cup of chopped walnuts (optional)

• Rolled oats for topping (optional)

Preparation:

1. Preheat your oven to 350F.

2. In a mixing bowl, mash 3 overripe bananas until mostly smooth (keeping a few clumps if you like your muffins that way).

3. To the bananas add the eggs, milk, coconut oil, and vanilla extract. Mix until well incorporated.

4. Add the oat flour, coconut sugar, baking soda, baking powder, cinnamon and salt to the wet mix. Stir to fully combine. Feel free to add walnuts or chocolate chips at this time.

5. Add mix to lined muffin tins (I often cut squares of parchment…since I rarely keep cupcake liners on hand). Fill each tin 1/2 to 3/4 way full.

6. Bake for 18-22 minutes. My oven runs cool, so usually need the full 22 minutes, but check them after 18 with a toothpick and remove once the toothpick comes out clean.

7. Allow to cool before enjoying. Store in a air-tight container for up to 7 days.