Banana Oat Muffins

I've been on the hunt for the perfect on the go breakfast recipe-- and I think that i've found it. It all started with three very ripe bananas on my counter. Normally, I would freeze them to add into my smoothies or even to make banana ice cream, but today I decided to try something different out.

This recipe is pretty healthy, I would say. No refined sugar, just maple syrup, bananas, oats, and a couple more ingredients! If you're like me and have to run out the door each morning, these banana oat muffins are perfect! Plus, since they use oil rather than butter, they stay moist and tender, even after a few days.

This recipe is seriously so easy! you can mix everything together in one large bowl and pop it into the oven. 20 minutes later, you'll have the perfect breakfast to start each day!

Ingredients: (adapted from Cookie and Kate)

- 1/3 cup extra virgin olive oil

- 1/2 cup maple syrup

- 2 eggs

- 1 cup banana (about 3)

- 1/4 cup milk

- 1 tsp. baking soda

- dash vanilla extract

- pinch of salt

- pinch of cinnamon

- 1 3/4 cups white flour

- 1/3 cup oats

Topping:

- oats

Directions:

Preheat the oven to 325 degrees F and line your cupcake trays. Mix the olive oil and maple syrup together. Crack in two eggs and mix well. Mash the banana ( I left a few larger pieces in) and add it in as well. Add in the milk, baking soda, vanilla extract, salt, and cinnamon. Fold in the flour and oats.

Divide the batter into the cupcake liners and top with a sprinkling of oats. Bake them in the oven for around 20 minutes until a toothpick comes out clean with a few moist crumbs. Enjoy!