I just want to start by saying that these muffins are fabulous! They are so basic and give me no concern as a source of nutrition for my little guy, who by the way absolutely loves them! They also freeze and thaw nicely which is a total bonus.
Last week I had not one, not two, but THREE bags of bananas from Costco- this was no accident. I had a girl friend over one day and she at one point in our conversation said, "so... you guys like bananas." Ha! Well, yes but there was a plan! In the past I've purchased just one extra bunch of bananas but we wound up eating into them so I figured I needed to pick up a third if I wanted to have any left to bake with. Why am I explain all this? I don't know, I guess to just share with you the silliness of our life sometimes.
When baking with bananas the riper the sweeter! If you have ever bit into a green banana you are very aware of this. Okay, onto the recipe because after all that is why all the talk about banana!
3 cups quick cook oats
2 cups old fashioned oats
1-2 tablespoons cinnamon
1 cup coconut flakes
1 teaspoon salt
6 medium sized ripe bananas (roughly 6 cups of mushed banana)
1/4 cup plus 1 tablespoon coconut oil
5 tablespoons agave
3 teaspoons vanilla
3 cups frozen blueberries
Preheat the over to 380'f. In a large mixing bowl combine the first five ingredients (dry ingredients) and mix together thoroughly. In a separate bowl mash bananas and add and combine the rest of the ingredients (besides blueberries). Mix the wet ingredients into the dry ingredients. Gently fold in blueberries. Fill lined muffin tin cups to the brim and bake for 25 minutes. After muffins have baked, slightly open the oven and broil for 5 more minutes. You will make roughly 24 muffins.