Ingredients

The following ingredients have 9 Servings
  • 1 flax “egg”*
  • ¼ cup almond butter**
  • 2 ripe medium/large bananas
  • 2 Tbsp. agave nectar***
  • 3/4 cup rolled oats****
  • 2 Tbsp. ground flaxseed
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon

Instruction

  • Prepare your flax egg by combining 1 Tbsp. of ground flaxseed with 3 Tbsp. of water. Set aside.
  • Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  • Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand. Simply grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well.
  • Pour batter into prepared muffin pan, filling each cavity until it is about 2/3 full.
  • Bake for 15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.