I seriously love when I find a recipe that cuts sugar from my life. Seriously I get enough of it, I really don't need it at breakfast 😉 These are loaded with goodness and taste fantastic. My teenager was thrilled to find out that we can make them all the time, not just as a treat! Hope you love them like we do!
2/3 cup melted coconut oil
1 cup maple syrup, room temperature
5 ripe bananas
1/2 c almond milk
2 tea baking soda
2 tea vanilla extract
1 tea salt
1 tea cinnamon
1 1/3 c wheat
1 1/3 c oat groats
(Grind into flour in high speed blender. This should make 3 1/2 c flour)
2/3 c oats
2 1/2 tea sugar, for sprinkling on the top
Preheat oven 325 degrees. Blend wheat and oat groats into flour. In mixer add coconut oil and maple syrup. Add eggs, bananas and mix. Slowly mix in milk. Add soda, extract, salt, cinnamon and mix well. Mix in flour & oats.
Scoop and fill muffin cups 2/3 full. Should make about 24 muffins. Sprinkle a light layer of sugar over the top of each muffin.
Bake for 25 min while you enjoy that incredible aroma!! Keep on the counter, or fridge or freezer for even longer shelf life. These are versatile in the way of add ins. If you would like to throw in some nuts or dried fruit, go for it! Enjoy!
Recipe adapted from Cookie & Kate