Equipment
- muffin tin
Ingredients
Muffin Ingredients
- 3 overly ripe large bananas
- ½ cup natural almond butter
- 1½ tbsp coconut butter, or coconut oil, softened
- ¼ cup ground flax seed
- 1 tbsp vanilla
- 1½ tbsp baking powder
- ½ tsp salt
- 1½ cups gluten-free rolled oats
- ¼ cup water
Cinnamon Swirl
- ⅓ cup coconut sugar, or maple sugar or brown sugar
- 1 tbsp cinnamon
Method
- Preheat your oven to 350 and lightly spray a muffin tin with cooking oil, or line with paper liners.
- Add all ingredients for muffins to a blender and blend on medium low speed until mostly smooth.
- Use a spoon to fill each muffin cup 1/4 of the way full.
- Add sugar and cinnamon to a bowl and use a spoon to mix. Sprinkle a layer of the cinnamon sugar mixture on each muffin. Spoon the rest of the muffin batter on top of the cinnamon sugar layer. Sprinkle with additional cinnamon sugar if desired.
- Bake for 16-18 minutes until an inserted toothpick comes out mostly dry. Let cool for at least 5 minutes before removing from tin.
- Enjoy warmed, topped with vegan butter if desired.
Nutrition
Serving 1muffinCalories 178kcalCarbohydrates 22gProtein 5gFat 9gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 4gSodium 268mgPotassium 252mgFiber 4gSugar 7gVitamin A 21IUVitamin C 3mgCalcium 147mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
