Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C), and spray muffin tin with
Coconut Oil Cooking Spray (as needed)
.
Step 2
In a medium mixing bowl, whisk together the
Oat Flour (330 g)
,
Baking Powder (6 g)
,
Baking Soda (2 g)
,
Salt (3 g)
,
Ground Cinnamon (4 g)
,
Ground Turmeric (2 g)
, and
Ground Ginger (2 g)
.
Step 3
In a separate large bowl, add the
Coconut Oil (60 mL)
,
Bananas (150 g)
,
Coconut Sugar (110 g)
,
Almond Milk (120 mL)
,
Vanilla Extract (5 mL)
, and
Organic Eggs (2)
, whisk until well combined.
Step 4
Add dry ingredients to wet ingredients and stir them together until just mixed. Fold in the
Gluten-Free Rolled Oats (75 g)
.
Step 5
Divide into a 12 greased muffin tray, approximately 1/4 cup of batter in each. Garnish with extra rolled oats and coconut sugar if desired.
Step 6
Bake in the oven for 17-18 minutes or until a toothpick inserted comes out clean.
