Turn the oven onto 165 degrees and grease muffin tin with non-stick cooking spray or butter.
In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well.
Mix in the mashed bananas and milk, followed by the baking soda, vanilla, salt and cinnamon.
Add the flour and oats to the bowl and mix with a large spoon, until combined. This is where you add in any extras like nuts, chocolate or dried fruit that you would like.
Divide the batter evenly between the muffin cups, filling each cup about two thirds full. Sprinkle the tops of the muffins with a small amount of oats followed by a light sprinkling of sugar (optional).
Bake the muffins for 20 - 25 minutes or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
Ingredients
Directions
Turn the oven onto 165 degrees and grease muffin tin with non-stick cooking spray or butter.
In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well.
Mix in the mashed bananas and milk, followed by the baking soda, vanilla, salt and cinnamon.
Add the flour and oats to the bowl and mix with a large spoon, until combined. This is where you add in any extras like nuts, chocolate or dried fruit that you would like.
Divide the batter evenly between the muffin cups, filling each cup about two thirds full. Sprinkle the tops of the muffins with a small amount of oats followed by a light sprinkling of sugar (optional).
Bake the muffins for 20 - 25 minutes or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
