Check out this delish recipe from guest author, Dreena Burton!
2 1/2 cups sliced ripe bananas
3-4 tbsp pure maple syrup
2 tbsp wilderness poets almond milk concentrate (can sub a loose nut butter, like macadamia or raw almond butter, or tahini)
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt
1 cup rolled oats
1 cup oat flour
2 tsp baking powder
Jam filling: roughly 1/2 cup jam, apple or pumpkin butter
Preheat oven to 350, and fill either a 12-cup muffin pan or 24-cup mini muffin pan with parchment liners. In your mixing bowl, mash bananas with maple syrup, nut butter, vanilla, and sea salt. Once mashed (doesn’t have to be uniform), add the oats, oat flour, baking powder, and fold through. If using a mini-muffin pan, scoop about 1 tbsp in each liner, spreading over bottom of liner. If using a 12-cup pan, add about 2 tbsp in each linter, and spread over bottom. Add the jam to each, using about 1 tsp for mini-muffins and about 2 tsp for 12-cup muffins. No need to be exact! Just have fun with it, they turn out great even if not even. Top muffin cups with remaining batter (using a little less than was used for the bottom - again, it doesn’t have to be exact). Bake for 24-25 minutes if using 12-ciup pan, or 17 minutes if using a 24-cup pan. Once golden and set to the touch, remove and let cool enough in the pan to then transfer to a cooling rack. Enjoy, and refrigerate remaining muffins.
Makes 12 muffins or 24 mini-muffins.