Ingredients
Scale
- 2 cups (160 g) oats, gluten-free if needed
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) unsweetened almond milk
- 1/4 cup (64 g) almond butter
- 1/2 cup (100 g) coconut palm sugar*
- 2 tsp (10 ml) vanilla extract
- 2 medium-sized ripe bananas (1 cup [200 g])
- 3/4 cup (90 g) nuts of choice, chopped
Instructions
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners or greasing them with oil. Set aside.
- Add the oats to a high-speed blender and process on high until they’ve broken down into the consistency of a fine flour, about 10 seconds.**
- Add all of the remaining ingredients except the nuts and process on high until the batter becomes smooth and creamy, about 15 seconds. Periodically stop and scrape down the sides/corners of your blender as necessary. Finally, mix in the nuts by hand.
- Pour the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
- Bake for 25 – 27 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You can also use brown sugar or cane sugar.
** Alternatively, you can replace the oats with 1 1/2 cups (160 g) of oat flour and mix everything by hand in a large bowl. Just whisk the dry ingredients together, then add the remaining ingredients (mashing the banana beforehand) and mix until a smooth batter forms.
- Prep Time: 10 mins
- Cook Time: 25 mins