Ingredients
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2 3/4 cups gluten-free rolled oats
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1 tsp baking powder
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1/2 tsp cinnamon
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1 ripe banana
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1 1/4 cup almond milk
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1/4 cup maple syrup
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2 tsp vanilla extract
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1 cup fresh or frozen blueberries
Steps
1
Preheat oven to 375F. Mix the oats, baking powder and cinnamon in a small bowl.
2
In another large bowl, mash the banana with a fork until a chunky paste forms. Add the milk, maple syrup, and vanilla. Mix until well blended. Pour the oats and blueberries in and mix until combined. Let stand at room temperature for 5 min.
3
Meanwhile, spray a 12 cup muffin tin with nonstick spray. Use a ¼ measuring cup to scoop out 12 muffins. Bake for 20-22 mins, spinning the tray 180 degrees after 15, or until the muffins spring back when pressed down in the center.
4
Cool muffins on a wire rack. Wrap individually and freeze if desired.
