GLUTEN FREE BANANA BREAKFAST MUFFIN
Prep time: 10 min
Cook time: 35 min
These muffins are amazing! Super healthy, full of fuel to start your day and not so sweet that you feel guilty!
INGREDIENTS
3 cup gluten free Oats
1/2 tsp Cinnamon
1 tsp Baking powder
1 1/2 cup Unsweetened almond milk
1 1/2 tbsp Ground flaxseed
2 Banana
1/4 cup sugar free Maple syrup
3 tbsp sunflower butter
1 tsp Vanilla extract
DIRECTIONS
Preheat oven to 350°F and line a 12-cup muffin tin with silicone or paper liners. If you do not have liners grease your muffin pan.
In a large bowl, mix together the oats, cinnamon and baking powder.
In a separate bowl, mix in your almond milk and flaxseed and let them sit for about 5 minutes to form a "flax egg". Then add your mashed banana, maple syrup, peanut butter and vanilla.
Combine the wet and dry ingredients into one bowl and gently mix until combined.
Evenly scoop the mixture into your muffin tins, filling to the top
Bake for around 35 minutes. Store in the fridge for up to 4 days.
MACROS
Servings 12
Calories per Serving 147
Fat 4g
Carbohydrates 20g
Protein 5g
Fiber 3g
Sugar 6g
Sodium 200mg