Ingredients
- 2 cups gluten-free rolled oats I get mine at Trader Joes
- 1 cup mashed bananas
- ½ cup maple syrup
- 2 eggs
- ¼ cup canned coconut milk or milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips optional but required (heh)
Instructions
- Preheat oven to 350F.
- Add all the ingredients except for the chocolate chips into a blender and blend until smooth. Fold in the chocolate chips.
- Pour batter into a lined muffin tin.
- Bake at 350F for 15-18 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool on a wire rack.
- Store the muffins in the fridge for 4-5 days.
Notes
- If you are making these for a new mother and want to make this a lactation recipe, add 1 tablespoon brewers yeast to the batter.
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