I absolutely love these muffins and actually made two batches of them in one week!  My daughter and husband also love these and they are the perfect bite of energy and tastiness to grab on the go or have for a sweet treat! I listed the original recipe here, but every time I make them I end up tweaking them a little bit just depending on the ingredients I have in my kitchen.  I have to say that these were by far the best yet! Normally I will have two of these oat muffins along with my coffee and a bowl of berries for breakfast and it is very filling, nutritious, and delicious! 

Muffin Recipe:

1.5c Unsweetened Sugar Free Vanilla Almond Milk

2t Apple Cider Vinegar

1.5c Old Fashioned Rolled Oats

1/2c Oat Flour

2/3c Coconut Flour

1.5t Baking Powder

1/2t Baking Soda

3/4t Salt

1.5T Ground Cinnamon (or to taste)

1/2c Unsweetened Apple Sauce

5T Truvia Baking Blend

1t Vanilla Extract

2 Large Ripe Bananas

Extras:

1/4 to 1/2 c Dairy Free Chocolate Chips, Cranberries or Blueberries to add to batter

Top them Off:

1/4c Chopped Walnuts to top ( I have also used hazelnuts and almond slivers)

Sprinkle each muffin with a dash of Truvia Brown Sugar

For this particular recipe I first combine all of the wet ingredients and set aside while I mix all of the dry ingredients.  Next mash the bananas and add to the dry ingredients and combine, then add in all of the wet ingredients and stir to combine.  Next pour into your muffin pans and top with your choice of chopped nut then bake at 350 degrees until a toothpick comes out clean, around 15 minutes depending on your oven.
I really love these muffins because they are delicious and very filling at the same time and make for a perfect grab and go breakfast for you or your kids!  Not that my daughter has a nut allergy or anything but I just skip the nuts for her, she’s not a fan!

xo Meg