Banana Nut Muffins
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare your muffin pan by lining it with muffin paper cups.
- In a food processor add oats, baking powder, baking soda, flax meal and spices. Process until oats have turned into a flour.
- Add the rest of the ingredients and process into a creamy mixture for about 20 seconds.
- Scoop batter into the prepared muffins cups filling ¾ of the cup.
- Bake for about 20 minutes until tops turn golden brown and your toothpick comes out clean.
- Once muffins have cooled down top with additional nut butter (optional) and transfer them into an airtight container. Store for up to 4 days.
Ingredients
2 bananas½ cup cashew milk (sub with any Almond Cow plant-based milk)
¼ cup creamy nut butter (almond butter, cashew butter etc.)
¼ cup maple syrup
2 cups gluten-free oats
¼ cup almond pulp (from almond milk)
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
2 tbsp flax meal
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