These amazingly easy muffins are made in the blender and are so tender and delicious. They are gluten free, dairy free, and can be made vegan by subbing the eggs with flax eggs. You can sub out any nut butter of your choice. They are the perfect snack for on the go and quick breakfasts on busy mornings. Give these a try and let me know how you like them!

Ingredients:

· 2 ripe bananas

· 2 and ¼ cup sprouted GF Oats

· 2 pasture raised eggs or 2 flax eggs

· ½ cup pure maple syrup

· ½ cup nut butter

· 2 tsp cinnamon

· 1tsp baking powder

· ½ tsp baking soda

· 1 tsp pure vanilla extract

· ¼ tsp sea salt

· ¼ cup almond milk, or any other dairy free milk

· ½ cup chopped walnuts

Instructions:

Preheat the oven to 375 F, and line muffin tray with liners.

Place the liquid ingredients in the blender first. This helps ease the flow of the batter in the blender. Then add dry ingredients, excluding the walnuts. Once the batter is well combined pour in the walnuts and hand stir a couple times until well combined.

Bake for about 20 minutes. Tops should be golden brown. Let cool inside the muffin tray for about 10-15 minutes. Enjoy when cooled. These store well in an airtight container for about 5 days.