Banana Oat Muffins (DF, GF, V, NF)

This was one of my favorite postpartum breakfast muffins as the ingredients were supportive for a breastfeeding mom! However, it has turned into a great breakfast option for myself and now my 1 year old daughter, especially if it’s paired with a nut butter and a side of berries. This makes it a complete meal filled with lot of nutrients and keeps you satisfied until lunch!

Banana Oat Muffins (DF, GF, V, NF)
 
Prep time
Cook time
Total time
 
Serves: 12 muffins
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F and line the muffin tin with liners.
  2. In a medium bowl, mash bananas and add eggs, coconut sugar, coconut oil + vanilla extract and mix.
  3. Add in the dry ingredients except pecans and chocolate chips and stir until well combined. Fold in chocolate chips.
  4. Fill each muffin about ¾ of the way full and then top each with a pecan and a few chocolate chips.
  5. Bake for 20 minutes (until a toothpick comes out clean).
  6. Let them cool on a baking rack for 10 minutes and enjoy! Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.

 

Hope you and your babies enjoy this recipe as much as we do!

With Health + Happiness Always,
Jax

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