Banana Blueberry Muffins (Gluten-Free)

What You'll Need:

2 bananas, mashed
¼ cup honey & agave
2 eggs
2 tsp. vanilla extract
½ tsp. salt
¼ cup coconut oil, melted
1 tsp. baking powder
1 ⅓ cups Bob's Red Mill GF Oat Flour 
⅔ cup Bob's Red Mill GF Oats
1 ¼ cups blueberries

What To Do:

  1. Line a muffin tin with 12 muffin liners, preheat oven to 400 degrees Fahrenheit. 
  2. In a large bowl combine your wet ingredients - mashed bananas, honey, eggs, vanilla extract, salt and melted coconut oil.
  3. In another bowl combine dry ingredients - baking powder, oat flour, and GF oats.
  4. Slowly add your dry ingredients to the wet ingredients until evenly combined. Add the blueberries and stir gently. 
  5. Use an ice cream scooper to place batter in the muffin liners. 
  6. Bake at 400 degrees for 5 minutes and then turn the temperature down to 350 and bake for another 12 minutes.
  7. Let the muffins cool before removing from tins. Top with seed butter or coconut yogurt!
  8. Store in the fridge for about 5 days or in the freezer for a few months. Enjoy!