She bakes these hearty muffins in double batches when the mood strikes, then keeps half in the freezer for when she's feeling less inspired.
Rachel Graham bakes these hearty muffins in double batches when the mood strikes, then keeps half in the freezer for when she's feeling less inspired.
1/2 cup coconut oil1/2 cup maple syrup (or honey)2 eggs1 cup mashed ripe bananas (approximately 2 bananas)1/4 cup almond milk1 tsp baking soda1 tsp vanilla extract1/2 tsp salt1/2 tsp cinnamon, plus more for garnish1 3/4 cups whole-wheat flour1/3 cup oats, plus more for garnish
Preheat oven to 325°F. Grease the cups of the muffin tin with coconut oil. Whisk remaining coconut oil and maple syrup together. Stir in eggs. Mix in mashed bananas and almond milk, then baking soda, vanilla extract, salt, and cinnamon. Add flour and oats to the bowl and stir. Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins with additional oats and cinnamon for garnish. Bake for 20 to 25 minutes.
