Ingredients

The following ingredients have 10 Servings
  • Cooking spray
  • 1 cup roughly crushed Cheerios
  • 1 cup gluten-free old fashioned rolled oats
  • 1/4 cup powdered monk fruit sweetener or Swerve Sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 2 medium bananas, mashed
  • 1 cup unsweetened coconut milk
  • 2 tablespoons canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Banana slices and Cheerios for decorating muffin tops

Instruction

  • Position the oven rack in the center of your oven. Preheat oven to 350 degrees F.
  • Lightly coat a muffin pan with cooking spray and set aside.
  • Pour a rounded cup of whole Cheerios into a Ziploc baggie. Press the air out and zip shut. Take a rolling pin and roughly crush the Cheerios. (You don’t need the Cheerios to be completely pulverized into a fine powder.)
  • Place crushed Cheerios, rolled oats, sweetener, baking powder, and pumpkin pie spice into a large bowl. Stir together until well combined.
  • In a small bowl, mash the bananas. Add the coconut milk, egg, and vanilla. Stir well.
  • Add the banana mixture to the cereal mixture and blend well.
  • Using a 1/4 measuring cup, divide the mixture evenly among the muffin cups.
  • Place the muffin pan in the oven. Bake until done, about 25 minutes.
  • Wait until the muffins have completely cooled on a wire rack to room temperature before running a knife around the edges and removing them from the pan.