Blueberry Banana Muffins with Oats
RachelIngredients
- 2 cups rolled oats
- ½ cup shredded unsweetened coconut
- ¼ cup ground flaxseed
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 2 ripe bananas, mashed
- ¼ cup coconut oil, melted and slightly cooled ( (or canola oil or butter))
- 1 teaspoon vanilla
- ¼ cup honey or maple syrup
- 1 cup fresh or frozen blueberries
Instructions
Preheat the oven to 350 degrees F and coat muffin tin well with nonstick spray. Set aside. Place the oats, coconut, and flaxseed into the food processor and process for about 30 seconds or until the oats resemble a coarse flour. Combine oat flour with remaining ingredients in a large bowl, and stir till well combined. Gently stir in the blueberries. Spoon into the prepared muffin cups just to the brim. Bake for 28-30 minutes or until the edges are just starting to turn golden brown and a cake tester inserted into the centers comes out clean. Let cool in the pan. Run a paring knife around the edges of the muffins and gently remove from the pan.
Servings: 12