Breakfast Day 2: Vegan Flourless Banana Bread Muffins

Ingredients

• 1 flax "egg"*
• ¼ cup almond butter**
• 2 ripe medium/large bananas
• 2 Tbsp. agave nectar***
• 3/4 cup rolled oats****
• 2 Tbsp. ground flaxseed
• 1 tsp. vanilla extract
• ½ tsp. baking soda
• ½ tsp. ground cinnamon

Directions

1. Prepare your flax egg by combining 1 Tbsp. of ground flaxseed with 3 Tbsp. of water. Set aside.
2. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
3. Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand. Simply grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well.
4. Pour batter into prepared muffin pan, filling each cavity until it is about 2/3 full.
5. Bake for 15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Notes
* to make a flax egg, combine 1 Tbsp. of ground flaxseed with 3 Tbsp. of water and allow to sit for 10 minutes.
** can sub with nut butter of your choice.
*** can sub with maple syrup or brown rice syrup. Or honey if not strictly vegan.
**** make sure to use certified gluten-free oats if you need these to be gluten-free.

Source: Running with Spoons