Ingredients
3 Cup Gluten free rolled oats (old-fashioned work too)
1/4 Cup Pecans, chopped
1 Tbsp. Baking powder
2 tsp. Cinnamon
1/4 tsp. Celtic sea salt
2 Bananas, mashed (preferably ripe)
2 Eggs
1/4 Cup honey or coconut syrup
2 Small zucchini, grated and squeeze out excess water
1/2 Cup Fuyu persimmon pulp, needs to be like pudding (can substitute apple sauce)
1/2 Cup Almond milk
1 tsp. Vanilla extract
1/4 – 1/2 Cup Blueberries, fresh or frozen (we use fresh)
Coconut oil
Instructions
– Pre-heat oven to 375 degrees.
– In a bowl, combine all the dry ingredients from oats to Celtic sea salt. Mix well and set aside.
– In another bowl, mash bananas and then add remaining wet ingredients from eggs to vanilla extract. Mix well.
– Add dry ingredients into wet ingredients and mix until completely combined.
– Gently fold in blueberries and set aside.
– Grease muffin tins with coconut oil and add mixture in.
– Bake in oven for 20-25 minutes until golden brown.
– Remove from oven and let cool. Store in fridge to last longer.
- Prep Time: 10 min
- Cook Time: 30 min