Author Notes: When I first began my Instagram account (simultaneously to beginning my journey to developing healthier recipes), these muffins were one of my top requested recipes. My family loves them as a quick grab and go breakfast, and they freeze well so you can make a TON and reheat. —Emily Sundberg
Makes: 12 muffins
Ingredients
-
4
tablespoons flax meal
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4
overly ripened bananas
-
1/4
cup maple syrup
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1
teaspoon baking soda
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1
teaspoon cinnamon
-
2
tablespoons coconut oil, melted
-
1
cup almond meal
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3/4
cup ground oats (I ground mine in a food processor)
-
1/4
cup chopped walnuts
-
1/4
cup almond milk
Directions
- Preheat your oven to 350. Line a cupcake pan with papers or spray with coconut oil.
- It’s easy! I simply blend all of my ingredients together in my blender, pour into pans, and bake. These only take about 20 minutes, but it could be a bit longer depending on your oven. Let cool completely and enjoy!
Photo by Emily Sundberg