Can be frozen to use as lunch box options, Wheat, gluten and dairy free, Substitutions can be used to make egg free

Coconut is a tree nut so we can’t say nut free (although most tree nut-allergic people can eat coconut)

Ingredients

2 1/2 cups ground gluten-free oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

4 Medium-ripe bananas

2 Eggs or ( 2 tsp commercial egg replacer with 3 tbsp water or 1/2 cup applesauce )
1/3 Cup melted coconut oil
1/3 Cup oat, coconut or almond milk
2 tbsp sugar

Method

Preheat oven to 180 degrees Celsius
Grease muffin pan

1. Combine all dry ingredients together
2. Mix all wet ingredients
3. Add the wet ingredients to the dry mix
4. Pour mix into 10-12 medium size muffin pans and bake for 30-35 min
5. Remove from oven and cool slightly before removing from pan
6. Freeze only when cooled