I’ve been making these for a few years, and more regularly since having a baby, and finding it important to have food around that’s easy to grab and eat with one hand. The recipe is quite flexible, but this is my most reliable version.
Preheat oven to 350. Makes 12 regular-sized muffin.
BLEND TILL SMOOTH:
3 ripe bananas
4 eggs
1t. vanilla
1/4 c.maple syrup
WHISK TOGETHER IN A LARGE MIXING BOWL:
1 1/2c. almond meal
1/4c. buckwheat flour (optional but I love it)
1 1/2t. baking soda
1t. kosher salt (I use diamond crystal)
1-2t. cinnamon
(optional) 1-2T. coconut flour if you like a drier muffin. coconut flour helps to bind, but a little goes a long way, so use sparingly.
STIR IN CONTENTS OF BLENDER AND THEN ADD:
1 -1 1/2c. rolled oats
1/2c. shredded dried coconut
1 roughly mashed (with fingers) ripe banana
1/2c. frozen wild blueberries
1/4c. hemp seeds
1/4c. flax seeds
2T. chia seeds
(optional add-ins: 1/4 c. chocolate chips, 1/4c. pumpkin seeds, 1 grated carrot, 1 grated zucchini—squeeze water out first, 1 smashed baked sweet potato or some canned/baked pumpkin instead of the last banana, 1/2 t. ground ginger, 1/4t. ground cloves)
MIX IN:
1/4c. melted coconut oil
POUR into muffin tins with paper liners. You can put a few seeds, raw oats, or chocolate chips on top, or a dollop of raspberry jam is also great.
Bake 30-40 min or until tops have some color and are relatively firm.
Cool at least partway before devouring.