BREAKFAST MUFFINS- QUICK / EASY / VEGAN

Breakfast Muffins
2 2/3 cups of rolled gluten free oats
4 Tablespoons ground pumpkin seeds
2 Tablespoons ground poppy seeds
2 Tablespoons Ceylon cinnamon
2 teaspoons aluminum free baking powder
2 very ripe bananas
1 cup and 2 Tablespoons plant milk
4 Tablespoons sesame oil
Preparation:
Preheat the oven to 400 degrees. Grease the muffin pan (makes 12 muffins)
Finely grind the oats in a blender of bullet blender
Put oats in a medium bowl and add the pumpkin seeds, poppy seeds, cinnamon and baking powder.
Peel and mash the bananas with a fork. Put in another bowl and add the milk and oil. Mix this well.
Add the dry ingredients slowly to the wet ingredients. Mix until you have a smooth batter.
Spoon into the muffin cups. Bake on the middle rack for 30 minutes.
Remove from the oven and let cool in the pan for 5 minutes and enjoy.
Oats is full of fiber, vitamins and minerals. It has a high protein content and contains lots of iron and zinc. Great recipe for vegans
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[@alyssal9249]

I definitely want to make these for my little nephew

[@susan1380]

how wonderful - is there another option you can suggest other than bananas?