Carob Banana Muffins
Recipe provided courtesy of Jessica Valentine.
2 cups of oat flour
1/3 cup of almond milk
3 large ripe bananas
1/2 cup of agave syrup
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
3/4 cup of carob powder
1. Preheat oven at 350 degrees Fahrenheit.
2. Smash the bananas in a gallon-sized Zip Lock bag. Squeeze smashed bananas into the mixing bowl and mix in all the other ingredients.
3. Use a non-stick muffin pan or line a muffin pan with cupcake paper cups. Add muffin mixture to pan — fill each cup half-way.
4. Bake approximately 30 minutes.
You can make these carob banana muffins the night before, or whip up a few batches over the weekend for the entire week, freeze them fresh, and microwave defrost when ready to eat. If time is not a factor, nothing beats homemade muffins fresh from the oven.