So much goodness in these muffins! I’ve been making these for Sean’s breakfasts and not only are they super tasty . . . I love how pretty they are. This recipe makes 15 – 18 muffins which is great for meal prep 🙂 Also, I know there a lot of ingredients to this, but most of them are things you (should) already have in your kitchen!

Ingredients – Wet

-1 Tablespoon flax seed

-2 Tablespoons water

-2 ripe & spotty bananas

-1/4 Cup maple syrup

-3/4 Cup + 2 Tablespoons unsweetened almond milk

-1/4 Cup plain apple sauce

-4 teaspoons fresh lemon juice

-1 teaspoon vanilla extract

Ingredients – Dry

-1 3/4 Cup gluten free flour

-1/2 Cup raw coconut sugar *I cringe at using this much sugar & only use 1/4 Cup*

-1/4 Cup hemp seeds

-1/4 Cup gluten free rolled oats

-2 teaspoons baking powder

-1 1/2 teaspoons ground cinnamon

-1/2 teaspoon baking soda

-1/2 teaspoon pink himalayan salt

-1/3 Cup crushed pecan or walnut pieces

-1 1/4 Cup frozen blueberries

Directions

-Preheat the oven to 350°F. Line a muffin tin with liners or spray with nonstick spray

-In a small bow, mix together ground flax seed & water. Set aside. In a separate medium sized bowl, mash bananas. Then mix in the rest of the wet ingredients

-In a separate large bowl, mix together all of the dry ingredients, except for the pecans & blueberries

-Pour the wet mixture into the dry, adding in the “flax egg” mixture too, & mix until well combined. Don’t  over mix. Gently fold in the pecans & blueberries

-Fill each muffin cup about 3/4 of the way. I use a 1/4 Cup to scoop the mix into the muffin cup and it works perfectly . . . making about 18 muffins. Add extra blueberries on top & a sprinkle of oats if desired

-Bake for 17 – 20 minutes, or until a toothpick comes out clean

-Allow muffins to cool for 10 minutes, then remove from the pan. Bake the rest of the muffins (if you do not have two muffin tins!)

XOXO