Updated: Mar 31, 2020
Prep Time: 10 min
Cook Time: 30 min
Servings: 12 muffins (24 mini muffins)
3 cups rolled oats or old fashioned oats
2 tbsp light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
2 large eggs
1/4 cup honey
1 cup bananas mashed
2 tsp vanilla extract
1 cup almond milk
1/4 cup coconut oil
Preheat oven to 350 degrees. Grease muffin pan with non stick cooking spray.
In a large bowl combine the oats, sugar, cinnamon, salt and baking soda
In a medium bowl combine eggs, honey, mashed banana, vanilla, milk and coconut oil
Add the wet ingredients into the dry ingredients. Stir until combined, don't over mix!
Scoop batter evenly into prepared muffin tins.
Bake for 30 minutes or until the tops of the muffins are golden brown.
Allow the muffins to cool in the pan for 10 minutes then remove to coll completely.
These muffins make the perfect quick on-the-go breakfast or a simple snack!! Store them in a cool dry environment! Keeps for up to a week!