Ingredients
3cupsold-fashioned oats
1tbsppumpkin pie spicehomemade or store-bought
1½tspbaking soda
¾tspfine sea salt
2eggs
1cupalmond milk unsweetened, plain or vanilla
1cupripe bananastightly-packed and mashed
½cupmaple syrup
3tbspcoconut oilor any mild-flavored oil, melted
1tspvanilla extract
turbinado sugaroptional, for sprinkling
Preparation
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking liners, or lightly grease with cooking spray. Set aside.
Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda, and sea salt, and pulse until the mixture is evenly combined. Set aside.
In a separate large mixing bowl, whisk together the eggs, milk, mashed banana, maple syrup, coconut oil, and vanilla extract until evenly combined.
Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.
Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin if desired.
Bake for 15 to 18 minutes or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
Serve warm or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
