3 cups rolled oats
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
pinch of nutmeg
1 1/2 cups plain milk or non-dairy milk of your choice
1 cup mashed ripe bananas, (3 bananas) plus 1 banana sliced
1/4 cup almond butter
1/4 cup maple syrup
1 teaspoon vanilla extract
1 pear or apple, small dice
Heat over to 375.
Grease muffin pan well with coconut oil.
Combine dry ingredients (first 6 ingredients) in a large bowl and stir to combine. In a separate small bowl combine almond milk, almond butter, maple syrup and vanilla extract, stir. (If almond butter is not runny, microwave it for 15 seconds to loosen it up before adding it to the bowl)
Add the wet ingredients to the dry ingredients and stir to combine. Fold in the mashed bananas and diced pears.
Spoon mixture into the muffin cups filling each cup to the very top.
Top each muffin with a banana slice and bake for 25 minutes or until the cups are firm to the touch and the banana begins to caramelize.
Let cool for 10 minutes before removing them. Store any leftovers in the refrigerator.
Recipe provided by Chef Diana Howe.