Ingredients

The following ingredients have 15 Servings
  • 1 ½ cups Old fashioned oats blended into flour consistency ((gluten free, if needed) )
  • 1 cup Banana, mashed, (about 2 medium to large bananas*)
  • ⅓ cup Maple syrup or honey
  • 1 cup Milk (any kind)
  • 2 Eggs, (lightly beaten)
  • 1 teaspoon Vanilla extract
  • 1 cup Old fashioned oats (whole, not blended) ((gluten free, if needed) )
  • 1 tablespoon Baking powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • Add-in choices: chocolate chips, fresh fruit, dried fruit, nuts, shreddeed coconut, nut/seed butter

Instruction

  • Preheat oven to 350ºF. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
  • Place 1 1/2 cups of oats in a blender or food processor and blend/pulse until they reach a flour-like consistency; set aside.
  • In a large mixing bowl mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.
  • Add maple syrup, milk, eggs and vanilla to mashed bananas and stir well to combine.
  • Add dry ingredients to the banana mixture, including the ground oats and 1 cup whole oats. Stir to combine. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.
  • Divide batter evenly among muffin cups and add or stir in toppings of choice into each one.** Lightly press topping into muffin batter.
  • Bake at 350º for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.
  • Cool in the tin for 5 minutes, then transfer to a baking rack to continue to cool.
  • Store in an airtight container or zip-top baggie in the refrigerator for up to 7 days. Enjoy cold or warm in the microwave for about 20-30 seconds.
  • These freeze well, too. Store in an airtight container or zip-top baggie for up to 3 months.