Ingredients

• 2 1/2 cups Gluten Free Old Fashioned Rolled Oats (1 1/2 cups ground, 1 cup whole)
• 1 cup mashed overripe Banana * about 2 1/2 small-to-medium bananas
• 2 Eggs lightly beaten
• 1/3 cup Maple Syrup or about 15 drops liquid stevia (honey would also work)
• 1 cup unsweetened vanilla almond milk any milk will work
• 1 tsp Pure Vanilla Extract
• 1 Tbsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Ground Cinnamon
• 2 Tbsp Gluten Free Old Fashioned Rolled Oats for muffin tops (optional)
• Add-in choices chocolate chips, berries, dried fruit, nuts, nut/seed butter etc…

Instructions

1. Preheat oven to 350°F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
2. Place 1 1/2 cups of oats in a blender or food processor and blend/pulse until they reach a flour-like consistency.
3. Mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.
4. Transfer mashed bananas to a large mixing bowl and add eggs, maple syrup (or other sweetener), milk and vanilla to mashed bananas and stir well to combine.
5. Add dry ingredients to the banana mixture, including the ground oats and 1 cup whole oats. Mix until just incorporated. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.
6. Divide batter evenly among muffin cups and stir in toppings of choice into each one.**
7. Sprinkle muffin tops with the 2 tablespoons of reserved oats, press lightly so they stick.
8. Bake at 350°F for 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.
9. Let cool for 20 minutes before removing to cool completely.