Happy Monday. It calls for muffins. Banana oat muffins. You can’t ever really go wrong there. I got this recipe from Not Your Parents’ Granola and it was good. Amazing? Maybe. It was honestly just a good banana oat muffin recipe. I really liked the maple syrup addition.
California has been having some great weather so breakfast on the go (so I can be outside longer) is a must. I’m loving it!
Banana Oat Muffins (Adapted from Choosing Raw)
2 tbs ground flax seed + 4 tbs warm water
1 ½ cup whole spelt flour
½ cup oat bran
1 cup oat flakes
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ cup almond milk
1 cup mashed ripe banana (2 large or 3 small)
½ cup maple syrup
⅓ cup coconut oil
1 tsp vanilla extract
Preheat oven to 350 F and line or oil your muffin tin. This recipe makes an awkward number of muffins, 14 regular or 12 regular plus 6 mini-muffins. Don’t try to fit all of the batter into 12 or they will be over filled and fall after baking! Mix the ground flax and warm water together in a small bowl and whisk with a fork until well combined. Mix all of the dry ingredients together in a large bowl. Mix the wet ingredients together in a smaller bowl. Add wet ingredients to dry ingredients and mix gently until just combined. Pour into prepared tins and bake 23 minutes for regular muffins or 15 minutes for mini muffins or until a toothpick inserted comes out clean. Cool for a few minutes in the pan and then remove the muffins and let them cool on a cooling rack.