Coco-Banana Oat Muffins

It's a cloudy day here in NYC and I am in a muffin mood. I love making a big batch of these to have on hand throughout the week. They are filling, satisfying and a total crowd pleaser. They are also easy to throw in a ziplock and take with you to work for those mornings that you don't have time to sit and eat breakfast. Get 'em while they're hot :)

flourless banana muffins

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Ingredients (makes 9 muffins):

  • 2 ripe bananas

  • 1 cup gluten free oats

  • 1 cup coconut flour

  • 2 large eggs

  • 1 cup plain Greek yogurt or dairy free yogurt (I used coconut yogurt)

  • 2 tablespoons honey

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon vanilla extract

  • dash of salt

  • 1/2 cup mix ins: chocolate chips, blueberries, or nuts 

Directions:

  1. Preheat oven to 350 degrees and grease muffin pan with coconut oil or olive oil spray.

  2. Blend ingredients (besides mix-ins) in blender or in bowl by hand.

  3. Add blueberries and any other mix ins. Divide batter evenly in pan and bake for 15 minutes. Best when served hot!

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