Banana Super Muffins

I love a good muffin, but so often they are loaded with such a ridiculous amount of sugar that they might as well be called a cupcake. My Banana Super Muffins are not only free of sugar, vegan, gluten free and packed with superfoods, but they also taste great! With all the healthy goodness packed inside, these muffins are perfect for breakfast or an afternoon snack. Added bonus, they pack well and make a great travel buddy on a road trip or airplane. 

Banana Super Muffins

• 1 ¾ cups all purpose, gluten free flour 
• 1/3 cup coconut oil, melted 
• 1/2 cup munk fruit sweetener
• 3 ripe bananas, mashed
• 2 flax eggs
• 1/4 cup nondairy milk (I used oat)
• 1/4 cup quick cook, gluten free oats
• 1/4 cup hemp seeds
• 1 tablespoon chia seeds
• 1.5 teaspoon ground cinnamon
• 1.5 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon turmeric
• 1/4 teaspoon salt

1. Preheat oven to 350°. Lightly grease muffin pan with coconut oil or line the pan with muffin liners.
   
2. Sift flour, cinnamon, baking soda, turmeric and salt into a large mixing bowl. Set aside.
3. In a smaller mixing bowl, stir coconut oil and munk fruit sweetener together until smooth. Add the bananas, flax eggs, vanilla and milk, and stir to combine. 
   
4. Slowly add the banana mixture to the bowl with the flour mixture, using a large spoon to combine the two together. When everything is incorporated, gently fold in the oats, hemp seeds and chia seeds.
   
5. Fill muffin cups ¾ full with the batter. Bake for 25-30 minutes. At 25 minutes, start testing the muffins for doneness by inserting a toothpick into the center of the muffin until it comes out clean.
   
6. Allow muffins to cool on a cooling rack. If you used liners, remove them from the pan first and then place on the rack for cooling.

**Recipe adapted from Cookie + Kate's Healthy Banana Muffins recipe