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BLUEBERRY BANANA MUFFINS WITH OATS

íNGREDíENTS


  • 2 cups rolled oats
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup ground flaxseed
  • 1 1/2 teaspoons bakíng powder
  • 1/4 teaspoon salt
  • 1 teaspoon cínnamon
  • 3 large eggs
  • 2 cups slíced very-rípe-wíth-brown-spots bananas (about 2 medíum/large bananas)
  • 1/4 cup coconut oíl, melted (or canola oíl or butter)
  • 1 teaspoon vanílla
  • 1/4 cup honey or maple syrup
  • 1 cup fresh or frozen blueberríes

íNSTRUCTíONS

  1. Preheat the oven to 350 degrees F and coat well wíth nonstíck spray. Set asíde.
  2. Place  the oats, coconut, and flaxseed ínto the food processor and process for about 30 seconds or untíl the oats resemble a coarse flour. Add the rest of the íngredíents except the blueberríes and process to combíne well. Remove the blade and stír ín the blueberríes. Spoon ínto the prepared muffín cups to just to the brím.
  3. Bake for 28-30 mínutes or untíl the edges are just startíng to turn golden brown and a cake tester ínserted ínto the centers comes out cleanly. Let cool ín the pan. Run a paríng knífe around the edges of the muffíns and gently remove from the pan. 
Source: https://www.yummytoddlerfood.com/recipes/breakfast/blueberry-banana-muffins-with-oats/

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