Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened almond milk
- 2 ripe bananas, mashed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F and lightly grease a muffin tin.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, and cinnamon.
- In a separate bowl, mix together the melted coconut oil, almond milk, mashed bananas, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!