Banana Bread Muffins

makes 9 muffins

INGREDIENTS

3 large bananas, mashed

2 eggs

1/4 cup maple or date syrup

1 teaspoon vanilla extract

1/4 cup coconut oil, melted

1 cup almond flour

1/2 gluten-free rolled oats

3 tablespoons ground flax or a combination of flax and hemp seeds

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1/3 cup walnuts or pecans

optional mix-ins: fresh/frozen berries, chocolate chips, pumpkin seeds

METHOD

Preheat oven to 350 degrees F.

Place mashed banana, eggs, maple syrup, vanilla, and cooled melted coconut oil in a large bowl. Mix well.

To the bowl, add in almond flour, oats, flax, cinnamon, salt, baking soda, walnuts, and blueberries or chocolate chips, if using. Mix everything together.

Line a muffin tin with liners and use a cookie scoop to pour the muffin batter into the tin.

Garnish with a slice of banana, pumpkin seeds, and/or walnuts.

Bake in the oven for 15-25 minutes (depending on your oven), or until the tops of the muffin are slightly golden and a toothpick comes out clean. Allow to cool for 10 minutes before enjoying.