2cupssprouted, gluten free, organic oatsI use One Degree!
2pasture raised eggsVEGAN OPTION: 2 flax eggs
1tsporganic baking sodaaluminum free
1tbspceylon cinnamon
2tsporganic, vanilla extractI use Simply Organic Vanilla Extract
1/3 cupadd on'ssee note for more details!
Instructions
Preheat oven to 350 degrees F. Place 12 parchment paper cups in a muffin tin
Mash the bananas well, place in a large bowl.
Separate 1.5 cups of oats and blend until they are course flour. Add this course flour, the other 1/2 cup of oats, eggs, baking soda, cinnamon and vanilla to the bowl with the bananas
Mix all ingredients until well combined.
Add in your "add on" and fold into the mixture.
Scoop batter into parchment paper muffin cups, dividing evenly among the 12 muffin cups. I use a 1.5 tbsp cookie scoop to do this and each muffin gets about 2 scoops
Bake for 12-15 minutes, until a tester inserted into the middle of a muffin comes out clean. Let cool completely in the pan.
Remove the muffins once they are cooled and store in an air-tight container and enjoy!
Notes
ADD ON's!
Make this recipe your own by adding something to it such as...
unsweetened chocolate chips, walnuts, pecans, shredded carrots, pumpkin seeds, blueberries, strawberries, cherries or anything else you can think of!
PALEO OPTION
substitue oats for Bob's Red Mill's Paleo Baking flour. (2 cups of Paleo Baking Flour)
VEGAN OPTION
use 2 flax eggs. Mix 1 tbsp of ground flaxseeds with 2.5 tbsp of filtered water and let it sit for 10 minutes.