INGREDIENTS

• 3 ripe bananas (they should be very spotty!)
• 1/3 cup coconut oil, melted (can substitute melted butter)
• 1/4 cup pure maple syrup
• 1/4 cup almond or coconut milk (or your favourite milk)
• 2 large eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 3/4 cup gluten-free flour (I use the Italian brand Caputo gluten-free flour)
• 1 tsp. baking soda
• 1/2-1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 cup quick-cooking oats, gluten-free as needed

INSTRUCTIONS

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Line a muffin tin with muffin cup liners or grease muffin cups.
• In a food processor (or stand mixer), combine bananas, coconut oil, syrup, almond milk, eggs, and vanilla. Puree until smooth.
• Add flour, baking soda, cinnamon, and salt. Pulse until just combined.
• Use a spatula to fold in 1/2 cup oats and stir in any mix-ins (if using).
• Scoop the batter into the prepared muffin cups. If desired, sprinkle with a few quick oats on top.
• Bake muffins at 350 degrees Fahrenheit (180 degrees Celsius) for 18-20 minutes or until the tops are golden.

Enjoy your delicious gluten & dairy-free muffins!