double banana gluten free oat muffins

These muffins were delicious... but keep them in the fridge as ours went bad sooner that I had hoped!

1c almond flour

1c gluten free oats

1T Mexican cinnamon

1t baking powder

pinch of sea salt

2 eggs

1T coconut oil

2T honey

1T brown sugar

1t lemon juice

1t Mexican vanilla

1 banana (1/2 mashed, 1/2 cut into slices)

Preheat oven to 350 and line muffin tins with parchment liners. In a bowl, combine flour, oats, cinnamon, baking powder & sea salt. Mix well and set aside. Beat together eggs, coconut oil, honey, brown sugar, lemon juice, vanilla, and mashed banana. Mix together wet and dry ingredients until combined. Fill muffin liners (my recipes only made 8). Top with banana slices. Bake in oven for 20 minutes or until a toothpick comes out clean.

Eat immediately or refrigerate/freeze.


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