Banana Oat Muffins


Three cups of rolled oats -grinded (grind your oats in a food processor to make oat flour)

Two large eggs

One tablespoon of clarified butter (you can use coconut oil or regular butter in substitution)

Four ripe bananas

One heaping tablespoon of baking powder

One tablespoon of vanilla extract

Two tablespoons of honey

Half a cup of coconut cream

One fourth of a cup of sliced almonds

One fourth of a cup of chopped walnuts


Prepare a muffin baking sheet for approximately twelve muffins.  Preheat your oven to bake at 350 degrees F.

Puree the bananas and eggs together in a food processer or blender.  Pour the mixture out into a large mixing bowl.

Add the butter or oil and honey to the banana mixture and stir well until all the ingredients are well dissolved together.

Add the  baking powder, vanilla extract, coconut cream, almonds, walnuts and grinded oats (oat flour) to the pureed mixture and mix everything together until it forms into a batter.

Using a table spoon, fill each muffin compartment two-thirds full.

You can sprinkle some whole oats and sliced almonds over each muffin for garnish before you put the baking tray into the oven (optional).

Place your baking tray in the oven to bake for approximately 25 minutes or until the muffins become a golden brown color.

This recipe yields  12 muffins (a dozen).  If you would like to bake more you can double the recipe.






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