A friend of mine originally found this recipe and shared it with me. Since then we have both made our little changes to suit our taste. These banana muffins are a hit in my house. They have the perfect sweetness without the refined sugar making them a great breakfast or snack. I also like to make some mini size muffins to send with my kiddo to school.
- 2 1/2 cups Gluten Free organic rolled oats
- 1/4 cup organic ground flaxseed
- 2 tsp aluminum free baking powder
- 1 tsp baking soda
- 1 1/2 tsp organic ground cinnamon
- 1/2 cup chopped organic pecans
- 1/4 cup mini chocolate chips
- 4 ripe organic bananas
- 1 cup organic coconut milk
- 1 tbsp organic apple cider vinegar
- 2 organic eggs
- 2 tbsp organic coconut sugar
- 1 tsp organic vanilla extract
1. Preheat oven to 350F and line your muffin tin with parchment cups.
2. In a small bowl add coconut milk and apple cider vinegar. Mix and set aside.
3. In a food processor, add rolled oats and give about 1 – 2 pulses to give a very light ground. This allows for chunkier oat texture in the muffins.
4. In a medium bowl add lightly processed rolled oats, ground flaxseed, baking powder, baking soda, and cinnamon.
5. In a large mixing bowl, mix bananas until completely mushy. Add coconut milk mixture, eggs, coconut sugar and vanilla extract and mix in.
6. Add dry ingredients to wet ingredients and mix together, be sure to scrape sides halfway through.
7. Add chocolate chips and chopped pecans and mix in.
8. Pour batter into muffin cups, filling each about 2/3 full. Bake at 350F for 20 – 21 minutes for full size muffins and 15 minutes for mini size muffins. I like to bake a combination of both 🙂 Remove carefully from pan and allow to cool on a wire rack.
Store in an airtight container and refrigerate what is left over.