Nut-free, gluten-free, dairy-free, delicious and perfect for back-to-school lunches or even a quick breakfast for picky toddlers (ask me how I know)!
Ingredients:
2 tbsps Coconut Oil (melted, divided)
2 1/2 cups Oats (rolled)
1/4 cup Hemp Seeds
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Unrefined Salt
2 Bananas (ripe)
1/4 cup Pure Maple Syrup
1 tsp Vanilla Extract
1/2 cup Plain full-fat Coconut Milk (or use any milk )
2 Eggs
1/3 cup Dark Chocolate Chips
Directions:
Preheat the oven to 350F (177ºC) and grease a muffin tray with half the oil or use a silicone muffin tray.
In a medium sized bowl, whisk together the rolled oats, hemp seeds, baking powder, cinnamon and sea salt.
In a large bowl, mash the bananas with a fork and then whisk together the maple syrup, vanilla, coconut milk, the remaining coconut oil and eggs. Add the dry ingredients to the wet and stir until fully combined. Gently fold in the chocolate chips.
Spoon the mixture into the greased muffin tray and bake for 25 minutes. Let them cool and then remove. Serve and enjoy!