Prep Time 10 min
Total Time 20 min
Meal Type Breakfast, Snack
2 bananas, very ripe
1 tsp vanilla extract
3 Tbs unsweetened almond milk (or other milk of choice)
3 Tbs maple syrup
1 cup quick-cook oatmeal, gluten-free
1/2 cup tapioca flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
Preheat oven to 350° F.
Peel bananas and break into pieces.
Spray muffin tins with oil.
Add bananas, eggs, vanilla, milk, and maple syrup to blender and process until creamy.
Add oats and process until just combined.
In a bowl, whisk together tapioca flour, baking powder, cinnamon, and salt.
Make a well in dry ingredients and pour in the liquid from the blender.
Stir until just combined.
Using a small ice cream scoop or two spoons, place batter in a muffin tin and bake for about 8-10 minutes [minis] or 12-15 minutes full size.
Notes: Serving size is one full-sized muffin or 5 mini