Ingredients

The following ingredients have 12 Servings
  • 2 cups rolled oats
  • ½ cup shredded unsweetened coconut
  • ¼ cup ground flaxseed
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 2 cups sliced bananas ((about 2 medium/large bananas; use very ripe bananas))
  • ¼ cup coconut oil, melted and slightly cooled ( (or canola oil or butter))
  • 1 teaspoon vanilla
  • ¼ cup honey or maple syrup
  • 1 cup fresh or frozen blueberries

Instruction

  • Preheat the oven to 350 degrees F and coat well with nonstick spray. Set aside.
  • Place the oats, coconut, and flaxseed into the food processor and process for about 30 seconds or until the oats resemble a coarse flour.
  • Add the rest of the ingredients except the blueberries and process to combine well. 
  • Remove the blade and stir in the blueberries. 
  • Spoon into the prepared muffin cups just to the brim.
  • Bake for 28-30 minutes or until the edges are just starting to turn golden brown and a cake tester inserted into the centers comes out clean. Let cool in the pan.
  • Run a paring knife around the edges of the muffins and gently remove from the pan.