- Prep Time:10m
- Cook Time:24m
- Total Time:34m
- Serves: 12
- Yield: 12 muffins
- 2 large, over-ripe bananas (a little less than 1 cup when mashed)
- 1/4 c melted coconut oil
- 1/2 c coconut sugar + 2 tbsp more for topping
- 2 flax 'eggs' (2 tbsp flaxseed powder + 6 tbsp water)
- 1/2 c unsweetened cashew milk, room temperature (substitute with other non-dairy milk)
- 1/4 tsp. vanilla bean paste (substitute with vanilla essence)
- 1 3/4 c oat flour
- 1 c rolled oats + 2 tbsp for topping
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon powder
- Preheat oven to 375°F/190°C. Line a 12-cup muffin tray with cupcake liners.
- Whisk the flaxseed powder and water, let sit for 5-10 minutes. It will absorb the liquid and turn very gelatinous (like an egg!). Whisk again and set aside.
- In a large mixing bowl, mash the over-ripe bananas with a fork. Add all the wet ingredients to it (coconut oil, coconut sugar, flax eggs, cashew milk and vanilla). Whisk until combined.
- Add the dry ingredients (oats flour, oats, baking soda, baking powder and cinnamon powder). Stir just until combined. Do not over mix.
- Divide the batter between the lined muffin tins. Top with remaining coconut sugar and oats.
- Bake in the preheated oven at 375°F/190°C for 24-26 minutes. A skewer inserted into the center may still come out slightly sticky, but that's ok. It will continue to cook and firm-up as it cools.
- Transfer to a wire rack and cool completely.
Freeze for later!
- You can freeze muffins for later use. Once cooled completely, place on a large baking tray and freeze until solid. Transfer to a freezer-safe bag, remove excess air and seal tight. You may also wrap each muffin individually in cling-film.
- To defrost, move the muffins you need to the fridge overnight. Microwave for 10-20 seconds and serve warm.