Vegan Coconut Banana Protein Muffins

• 3 Ripe Bananas
• 1/4 Cup of melted Coconut Oil
• 1/4 Cup of Maple Syrup
• 1/4 Cup of Coconut Sugar
• 2 Tbsp. ground Flax + 6 tablespoons Water (whisk together and set for 5 minutes)
• 1/2 Cup unsweetened Coconut Milk or alternative non-dairy milk
• 1 ½ Tsp. pure Vanilla Extract
• 1 ½ Cups all-purpose Flour or One-to-One Gluten free flour
• 1 Cup rolled Oats
• 1 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 2 scoops of Clean Plant Protein
• 1 Tsp. Cinnamon
• Sliced Bananas and Nuts for topping

Directions:

1. Preheat your oven to 325 degrees Fahrenheit. Spray a 12-muffin pan with a non-stick spray.
2. Peel the bananas and add them to a mixing bowl. Mash the bananas with a fork until smooth.
3. Add the coconut oil, maple syrup, sugar, flax mixture, milk and vanilla into the bowl. Whisk until all incorporated.
4. Add flour, oats, baking powder, baking soda, Clean Plant Proteibn and cinnamon. Mix together until just incorporated- don't overmix!
5. Pour batter evenly into the muffin pan. Add a sliced banana and nuts to the top.
6. Bake for 25 minutes and then cool for about 1 hour.
7. Enjoy!

Recipe from Niyama Wellness | Canadian-made Plant-based Natural Supplements & Self-care Essentials