This was one of my favorite postpartum breakfast muffins as the ingredients were supportive for a breastfeeding mom! However, it has turned into a great breakfast option for myself and now my 1 year old daughter, especially if it’s paired with a nut butter and a side of berries. This makes it a complete meal filled with lot of nutrients and keeps you satisfied until lunch!
Banana Oat Muffins (DF, GF, V, NF)
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 12 muffins
Ingredients
- 3 bananas
- 2 eggs
- 1¼ cup oat flour
- ¼ cup coconut sugar
- ¼ cup coconut oil
- 1 tsp baking soda
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ⅓ cup vegan chocolate chips
- Optional: Pecan and extra choc chips for on top
Instructions
- Preheat the oven to 350 degrees F and line the muffin tin with liners.
- In a medium bowl, mash bananas and add eggs, coconut sugar, coconut oil + vanilla extract and mix.
- Add in the dry ingredients except pecans and chocolate chips and stir until well combined. Fold in chocolate chips.
- Fill each muffin about ¾ of the way full and then top each with a pecan and a few chocolate chips.
- Bake for 20 minutes (until a toothpick comes out clean).
- Let them cool on a baking rack for 10 minutes and enjoy! Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.
Hope you and your babies enjoy this recipe as much as we do!
With Health + Happiness Always,
Jax
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