What you need:
- 2 cups frozen bananas
- 2 cups gluten-free all purpose flour
- 3/4 cup rolled oats
- 1/2 cup grape seed oil
- 1 tsp salt
- 1 tsp cinnamon
- 1 Tbsp apple cider vinegar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs worth of “egg-replacer” (follow instructions as they appear on package!)
- OPTIONAL: 1/2 cup chocolate chips
Preheat oven to 350 degrees F. In a medium bowl, combine thawed bananas, grape seed oil, vinegar, and egg-replacer. In a large bowl, combine flour, oats, salt, cinnamon, baking powder, and baking soda. Now mix the wet with the dry ingredients by pouring the dry ingredients first. Add chocolate chips last — if desired.
Place in standard sized muffin pan, preferably in paper cups to avoid sticking, and bake for 15 – 20 minutes. They freeze really well! I bake a big batch and freeze it for a healthy snack.
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