Soft, hearty, and satisfying - these muffins are great any time of the day. Easy to make with ingredients you have on hand and a healthy amount of good fats and whole grains to fuel you up. I dare you not to eat one warm right out of the oven!
1 c. old fashioned rolled oats
1/3 c. milk or non-dairy milk (I used oat milk)
1/2 c. maple syrup (or less, then bump milk)
1/3 c. coconut, melted and room temperature or olive oil
3 large bananas (about 1-1 1/4 c. mashed)
2 eggs, room temperature
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/3 c. all purpose or whole wheat flour (can sub in ground flax seed - 2 tbsp. flax + 1c. & 3tbsp flour)
optional - add in 1/3-1/2 c. dark chocolate chips, chopped nuts, seeds or dried fruit
Preheat oven to 400 degrees F. Spray muffin tin or grease with coconut oil.
Place oats (and ground flax is using) in a small bowl with milk. Stir and let sit.
Whisk together coconut oil and maple syrup in large bowl.
Add eggs and beat well. Mix in bananas, followed by baking soda, vanilla, cinnamon and salt.
Add oat mixture and flour to wet ingredients and stir just until combined. Fold in any optional additions. Batter will be wet looking.
Pour batter equally into muffin tin (12). They will be pretty full!
Bake at 400 degrees for 22-25 minutes or until toothpick inserted comes out clean or tops bounce back.
Let cool in tin for 5 minutes and then remove muffins to cooling rack.
Pssst...remember my dare?