The Most Delicious Banana Muffins (and they are vegan AND gluten free!)

My family loves bananas. The kids love them cut up in their cereal, whipped up into a smoothie, mixed into pancakes and frozen as a treat. One of their favorite ways to eat them is baked into delicious muffins! This is one of my favorite banana muffin recipes. It is so simple, uses a ton of nutritious ingredients and is naturally low in sugar (the overripe bananas add so much natural sweetness!).  It also happens to be vegan and  gluten free AND the entire family loves them. Bake up a big batch and throw into the freezer for quick and healthy breakfast! ENJOY!

The Most Delicious Banana Muffins

3-4 very ripe bananas, mashed

2 tablespoons ground flaxseed

1/3 cup almond milk

1/3 cup coconut oil, melted

1 1/2 tablespoons pure maple syrup

2 teaspoons pure vanilla extract

1/4 cup coconut sugar

1/2 cup rolled oats

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1 1/2 cups oat flour

1/4 cup chocolate chips (optional)

Preheat oven to 355°F and lightly grease a standard muffin tin (I like to use cute paper muffin liners instead of a muffin tin)

In a large bowl combine the mashed bananas, ground flax, almond milk, melted coconut oil, maple syrup, and vanilla. Add the dry ingredients one at a time stirring until just combined. If you are using the chocolate chips, fold into the batter.

Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine almost to the top because I think they look prettier that way!).

Bake for 20-25 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer-term storage.