INGREDIENTS
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/3 cup pure maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- 1/4 cup milk of choice (I used almond milk)
- 2 tbsp ground flax seed
- 2 tbsp brewer's yeast (optional, but great for milk supply)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups oat flour (blend oats in blender of food processor)
INSTRUCTIONS
- Preheat oven to 325 degrees Fahrenheit. Grease a 12 cup muffin tin with butter or non-stick cooking spray.
- In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, flax seed, brewer's yeast, vanilla extract, salt and cinnamon.
- Add the oat flour to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Enjoy muffins as is or with a spread of nut butter or regular butter.
*Recipe adapted from cookieandkate.com
