Ingredients:

• 3-4 very ripe bananas
• 1 cup Blueberries
• 1 1/4 cups plant milk (I used Flax milk for added protein)
• 1 1/3 cups oats (I used a mix of rolled oats and steel cut oats)
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1/4 cup Coconut flour
• 3 tbsp monk fruit sugar
• 1 tbsp Psyllium husk
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 1 tsp Cider vinegar

Method:

• Preheat oven 350F
• Line muffin tin with paper or foil liners
• Grind oats into fine flour
• Mash bananas
• Add dry ingredients on top of bananas
• Add plant milk, vinegar, vanilla and stir
• Fold in blueberries
• Divide batter into muffin cups
• Bake for 18-25 minutes; muffins will be ready when a toothpick inserted near the center of the muffin can be removed with only a few moist crumbs attached to it
• Cool muffins for about 10 minutes and enjoy!