Banana oat breakfast muffins.

Name: Banana oat breakfast muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12 muffins
Ingredients: 2 cups (180 g) certified gluten-free rolled oats; 3 ripe bananas; 2 eggs; 1/4 cup maple syrup; 1/4 cup melted coconut oil; 1 tsp vanilla extract; 2 tsp baking powder; 1 tsp cinnamon; 1/4 tsp salt; 1/2 cup dairy-free dark chocolate chips or blueberries

Soft, lunchbox-friendly muffins sweetened with banana and maple.

Prep: 10 min
Bake: 22 min
Makes: 12 muffins

My kids call these breakfast cupcakes. They are dairy-free, sweetened only with banana and a little maple, and freeze perfectly.

Laura

Method

Heat the oven to 350°F (175°C) and line a 12-cup muffin tin.
Blend the oats into a coarse flour.
Add the bananas, eggs, maple, coconut oil, vanilla, baking powder, cinnamon and salt and blend until smooth.
Stir in the chocolate chips or berries by hand.
Fill the cups three-quarters full and bake for 20 to 22 minutes, until springy.
Cool for 10 minutes in the tin before lifting out.

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