Banana Oatmeal Breakfast Muffins
Preheat oven to 375 degrees F.
Place muffin liners in muffin pan.
Ensure nut butters are runny.
Combine all ingredients in a large bowl and stir until thoroughly combined.
Divide batter into muffin cups.
Bake for 20-25 minutes and ensure the muffins are firm to the touch and slightly golden brown on top.
Remove from the oven and allow to cool in the muffin pan for approx. 5 minutes. Then place the muffins on a cooling rack and allow to cool completely.
Serve warm or let cool and refrigerate individually wrapped for breakfasts on the go.
3 cups Oats (Gluten Free)
1/4 cup Almond Butter
1/4 cup Peanut Butter Or Sunflower Seed Butter
1 1/2 cups Bananas Bananas (4-5 Bananas - mashed)
1 1/2 cups Unsweetened Almond Milk
2 tbsps Ground Flax Seed
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1/2 tsp Sea Salt
1 cup Almond Flour
These muffins are best fresh the day of. They can be left out for a few hours on the counter -however, they are best placed in the fridge or freezer to keep fresh.