Wednesday, January 12, 2022


If you love oatmeal in the morning with sliced bananas on top, think of these muffins as your portable version.  They are delicious bites of goodness that will definitely brighten your morning.
Here are the details you need to make these muffins at home:

1 cup almond flour
3/4 cup all-purpose flour (gluten-free)
1/3 cup gluten-free oats
2 bananas (mashed)
1/3 cup almond milk 
1 tsp baking soda
1/4 cup coconut sugar
1/4 cup avocado oil 
pinch of salt

Preheat oven to 350F.  Mix wet and dry ingredients separately.  Combine.  Fill muffin tins with 1/4 cup of mix.  Bake in the oven for about 35 minutes or until a knife comes out clean.  Allow cooling on a rack and store in the fridge in an airtight container for 3-4 days.  Makes about 9 muffins

Here are the nutrition facts for these muffins.  They are perfect for all!  Nahia actually liked them but Lucas would not get close to them because of the oats on the top.  A little nut butter on the side is highly encouraged!

I ended up freezing half of this batch because I didn't think we would eat them on time and they did just fine!  So if you have extra muffins that's always an option.  There's nothing like having a reserve in the freezer for those crazy weeks when you don't get to bake.

 Thank you for reading this post!

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