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 :)
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
Preheat oven to 350 degrees and grease muffin pan with coconut oil or olive oil spray.
Blend ingredients (besides mix-ins) in blender or in bowl by hand.
Add blueberries and any other mix ins. Divide batter evenly in pan and bake for 15 minutes. Best when served hot!