Mini Banana Oat Muffins

  Now that school is back in session, it’s time to start thinking ahead about morning breakfast! Mornings tend to be a blur for most families so having a breakfast that’s made ahead of time is a must! These mini banana oat muffins are perfect on the go or packed in your kiddo’s lunch box! Make a batch on Sunday so breakfast is ready to go Monday morning! Just grab a mini muffin or two with a side of fruit and you are good to go! Check out the full recipe below!

Ingredients

• 2 ½ cups Oat Flour
• 1 ½ cups of Bakery On Main Organic Happy Rolled Oats
• 2 tsp baking powder
• ½ tsp salt
• 2/3 cup brown sugar
• 1/3 cup coconut oil (melted)
• 1 whole egg and 1 egg white
• 1 ½ cup mashed banana (ripened bananas)
• ¾ cup almond milk
• 2 tsp vanilla extract

• Preheat oven to 375 F and line the muffin tins with liners.
• Whisk together the oat flour, oats, baking powder and salt.
• In separate bowl, whisk together the brown sugar and melted coconut oil. Beat in the egg and then the egg white, one at a time. Then stir in the mashed banana, almond milk, and vanilla extract. Add the dry ingredients into the bowl and fold until evenly mixed together.
• Scoop in a tablespoon of the mixture into each mini muffin tin.
• Bake in the oven for about 10 to 15 minutes. Cool in the pan for another 10 minutes and then transfer to a wire rack to finish cooling.
• Enjoy!