3cupsold fashioned oats*or about 1.5 cups oat flour
1tbsppumpkin pie spice
1 1/2tspbaking soda
3/4tspsea salt
2eggs
1cupunsweetened almond milk
1cupmashed ripe bananastightly packed
1/2cupmaple syrup
3tbspcoconut oilmelted
1tspvanilla extract
1/4cupground flaxseedoptional
Instructions
Heat oven to 375 F. Line muffin pan with parchment paper liners or non-stick spray and set aside.
If using rolled oats, place in a food processor and and pulse until they have a flour like consistency. Add the pumpkin pie spice, baking soda and salt (and flaxseed if using) pulse again to evenly mix.
If using pre-made oat flour, place in a large mixing bowl along with the pumpkin pie spice, baking soda and salt (and flaxseed if using). Stir to evenly mix.
In another bowl, beat the eggs lightly, and then add in the mashed bananas, maple syrup, milk, coconut oil and vanilla extract. Stir to combine.
Add the wet bowl to the dry ingredients and gently stir to just combine. You don’t want to overmix!
Scoop the batter into the muffin tins and bake for 17-18 minutes.