Preheat oven to 350 degrees F (180 degrees C), and spray muffin tin with
Coconut Oil Cooking Spray (as needed)
In a medium mixing bowl, whisk together the
Oat Flour (1 3/4 cups)
Baking Powder (1/2 Tbsp)
Baking Soda (1/2 tsp)
Salt (1/2 tsp)
Ground Cinnamon (1/2 Tbsp)
Ground Turmeric (1 tsp)
Ground Ginger (1 tsp)
In a separate large bowl, add the
Coconut Oil (1/4 cup)
Bananas (1 cup)
Coconut Sugar (1/2 cup)
Almond Milk (1/2 cup)
Vanilla Extract (1 tsp)
Organic Eggs (2)
, whisk until well combined.
Add dry ingredients to wet ingredients and stir them together until just mixed. Fold in the
Gluten-Free Rolled Oats (3/4 cup)
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.
Bake in the oven for 17-18 minutes or until a toothpick inserted comes out clean.