¼ c coconut sugar
1 ¼ c gluten-free rolled oats
1/2 c cassava flour
1 c almond flour
2 T coconut flour
1 ½ t baking soda
¼ t cream of tartar
¼ t salt
3/4 c Silk® Vanilla Oat Yeah™ Oatmilk
2 c ripe bananas (about 4 bananas)
¼ c coconut oil, melted and at room temperature
1 t vanilla extract
1 cup walnuts
- Preheat the oven to 325.
- Using a stand mixer with the whisk attachment, whisk together the dry ingredients until combined.
- In a separate mixing bowl, whisk together the wet ingredients. Turn on the mixer and slowly add the wet ingredients to the dry ingredients in the mixer. Beat on high for one minute, then turn to the lowest setting and mix in the walnuts.
- Line a muffin tin with muffin baking cups, and fill each cup all the way full. (I use a ¼ cup measuring cup and it’s perfect!)
- Put muffins in the oven and cook for 15 minutes, then turn the muffin tin pan the other way. Cook another 15 minutes or until a toothpick comes out clean at the tops are browning. (30 minutes total).