vegetarian | gluten free | dairy free | soy free

30 minutes or less | batch prep

What You’ll Need:

2 c almond flour/meal

1 c gluten free rolled oats

2 tsp cinnamon

1 1/2 tsp ground ginger

1 tsp baking soda

1/2 tsp sea salt

3 ripe bananas, mashed

3 eggs

1 Tbsp coconut oil, melted

1/4 c pure maple syrup

1 tsp pure vanilla extract

For serving:

6 cups/pieces of fruit

Preheat oven to 375*

Combine dry ingredients in a large bowl, mix well.

Add bananas, and mash into dry ingredients using a potato masher or a large fork.

Finally, add wet ingredients, mix well.

Use a 1/4 c measure to scoop batter evenly into muffin tins. Pop into the oven for 25 minutes, or until a toothpick comes out clean.

Have on hand for easy grab and go breakfasts served with fruit all week long!

Makes exactly 12 muffins, serving 6.