Makes: 6 Large Muffins
Prep Time: 10 Minutes
Cook Time: 30 Minutes
3 large ripe bananas, mashed
1/2 cup apple butter
3 tbs maple syrup
1/4 cup coconut oil
2 tbs almond milk
2 flax eggs( 2 tbsp flax meal + 1/3 cup warm water)
1 1/2 cup flour, sifted
1/2 cup rolled oats
1 tbsp tapioca flour or cornstarch
2 tsp cinnamon
2 tsp baking powder
1/4 tsp salt
3 tbsp slivered almonds
Preheat oven to 425f.
First combine flax meal with warm water and set aside for 5 minutes to thicken.
In a large bowl, combine the flour, oats, cinnamon, baking powder, and salt. In a separate bowl whisk together your wet ingredients- bananas, apple butter, maple syrup, coconut oil, almond milk, and flax mixture.
Create a well in the center of your dry ingredients and add the wet ingredients. Gently fold the wet into the dry mixture until just combined. This will create a thick batter.
Coat the jumbo muffin tin with oil or line with parchment paper. Scoop mixture into the tin and sprinkle the top with slivered almonds.
Turn the oven down to 400f and bake for 30-35 minutes or until a toothpick inserted comes out relatively clean. Check the muffins at 20 minutes, if the tops are starting to brown cover with a sheet of foil.
Remove from the oven and let cool completely before serving.