- 1 3/4 cups oat flour
- 1/4 cup coconut flour
- 2 ripe bananas, mashed
- 2 eggs
- 2 tablespoons coconut oil, melted
- 1/4 cup nut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 tablespoon Karen Berrios Lucuma Powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Preheat oven to 325 degrees. Place 12 muffin/cupcake liners in a muffin tin, and set aside.
To a bowl, add coconut oil, maple syrup and eggs. Beat well until incorporated.
Add mashed banana, nut milk, vanilla, cinnamon and salt. Mix well to combine.
Pour oat flour and coconut flour into your bowl, and stir until well incorporated.
Divide batter into your 12 muffin liners, filling each about 2/3 way full.
Bake for 22-24 minutes, using a toothpick to check for doneness.
Place on a cooling rack, and serve with nut butter, coconut yogurt or other toppings of choice.
Give it a try!
Courtesy of Georgia Thompson @goodness_with_g