Eating the last of my banana oat muffins for breakfast They’re really good on t…
Eating the last of my banana oat muffins for breakfast ?? They’re really good on their own, but even better with some @rxbar vanilla almond butter + @beekeepers_naturals wildflower honey! I just kept them in the freezer while I was traveling & microwaved a couple this morning ?? || #HannahHarvestingHealth
Banana Oat Muffins:
2 cups oat flour (just blend @onedegreeorganics Sprouted Rolled Oats until you get a flour consistency)
1/4 cup @target coconut sugar
1 tbsp @simplyorganicfoods cinnamon
1 tsp baking powder
3 ripe bananas (mashed)
1/4 cup @natureswaybrands coconut oil
1/2 cup almond milk
1.) Preheat oven to 350F and spray or line a muffin tin (makes 9 muffins)
2.) In a small mixing bowl, whisk together the mashed bananas, coconut oil, and almond milk
3.) In a large mixing bowl, whisk together the oat flour, coconut sugar, cinnamon, and baking powder.
4.) Pour the wet ingredients into the dry ingredients and stir until well combined.
5.) Spoon the batter into 9 muffin cups and top with banana slices.
6.) Bake for 13 minutes and allow them to cool for 5 minutes. Enjoy!
“The Lord is my shepherd; I have all that I need. He lets me rest in green meadows; he leads me beside peaceful streams.” Psalms 23:1-2