Ingredients

• 2 Flax Eggs 2 Tbsps ground flaxseed + 5 Tbsp water
• 1 1/4 cups Dairy Free Yogurt unsweetened
• 2 Bananas medium, very ripe
• 2 cups Gluten Free Old Fashioned Rolled Oats
• 1/3 cup Almond Protein Powder
• 1/4 cup Maple Syrup
• 1 tsp Vanilla Extract
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• Assorted Toppings see notes

Instructions

1. Preheat oven to 400°F.
2. Lightly grease a standard muffin tin. Use paper liners to keep the recipe oil-free.
3. Prepare flax eggs in a small bowl by mixing together the ground flax and water. Set aside about 10 minutes. It will thicken up and become gel-like.
4. When the flax eggs are ready, add all the ingredients (except the toppings) into a high-powered blender or food processor. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.
5. Pour mixture into each slot about 3/4 of the way full. Sprinkle each one with your favorite toppings. Be sure not to press toppings into the batter so that they bake up better.
6. Bake for 15-18 minutes, until lightly golden brown. Insert a toothpick in the middle of a muffin or two. If it comes out mostly clean, they are done.
7. Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes. The muffins might flatten out a bit, which is normal.