Ingredients

The following ingredients have 4 Servings
  • 1 flax egg (or regular egg)
  • 1 cup mashed banana (about 3 medium bananas)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup non-dairy milk (I like unsweetened vanilla)
  • 1 teaspoon vanilla extract
  • 2 cups oat flour (ground from rolled oats)
  • 1/2 cup almond flour
  • 1/2 cup quick cooking oats (or quinoa flakes)
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 cup chopped strawberries + more for topping

Instruction

  • Preheat the oven to 375ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
  • Beat together wet ingredients in a large mixing bowl and set aside.
  • In a separate bowl, whisk together the dry (minus the strawberries). Add dry ingredients into wet and stir together until incorporated. Fold in chopped strawberries. Top each muffin with a strawberry slice if desired.
  • Divide batter among the 12 muffin cups. Bake on the center rack for 16 - 18 minutes until a cake tester inserted into the center comes out clean.
  • Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.