Ingredients
Muffins
- 3 overly ripe large bananas
- 1/2 cup natural almond butter
- 1 1/2 tbsp coconut butter or coconut oil, softened
- 1/4 cup ground flax seed
- 1 tbsp vanilla
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups gluten-free rolled oats
- 1/4 cup water
Cinnamon Swirl
- 1/3 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.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.