Ingredients

The following ingredients have 12 Servings
  • 4 very ripe bananas
  • 2 cups oats, ground into flour
  • ½ cup unsweetened apple juice
  • ½ cup unsweetened applesauce
  • 2 tablespoons ground flax seeds
  • 1 teaspoons ground cinnamon
  • ½ tablespoon alcohol-free vanilla extract
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon aluminum-free baking powder
  • ½ teaspoon sodium-free baking soda

Instruction

  • Preheat oven to 350º F.
  • Line a muffin pan with 12 cupcake liners.
  • Grind oats into a flour.
  • Place in a large bowl and add all the other dry ingredients.
  • Puree bananas in a food processor fitted with the “S” blade until smooth.
  • Add the apple juice, applesauce, extract and apple cider vinegar and process again until combined.
  • Pour over dry ingredients and mix until just combined.
  • Do not over mix.
  • Pour into muffin liners filling about 2⁄3 full.
  • Bake for 20-22 minutes until tops are golden brown and toothpick inserted in the center comes out clean.
  • Chef’s Note: Gently stir in 2 cups of frozen blueberries for blueberry banana muffins and increase baking time 8-10 minutes.