Grain Free Breakfast Muffins

These grain free breakfast muffins are a go to in our house! All you need is one bowl, a few simple ingredients, and they’re in the oven in minutes. Naturally sweet from ripe bananas, soft and so delicious, they're just as good cold as they are warm. These muffins are made with wholesome ingredients, and they're definitely a feel good snack! I often pair these muffins with fruit and cheese for an easy, balanced breakfast my toddler boys love!!

INGREDIENTS 2 ripe bananas (mashed) 2 eggs a little less than 1/4 cup maple syrup (optional) 1/4 cup melted coconut oil 1 1/2 cups Rorie's grain-free flour  1 tsp baking soda 1/2 tsp cinnamon 1/3 cup chocolate chips (optional)

INSTRUCTIONS

1. Preheat your oven to  350°F and line or grease a muffin tin
2. In a large bowl, mix together the mashed bananas, eggs, maple syrup, coconut oil and vanilla
3. Add the flour, baking soda and cinnamon and mix until well combined
4. Fold in any mix ins
5. Pour muffin batter into the tin and bake for 20 minutes or until a toothpick inserted comes out clean
6. Let cool before digging in, they're that good!!
7. Store in an airtight glass container in the fridge 

NOTES

• You can substitute the grain free flour for gluten free flour or coconut flour
• You can add mix ins such as chocolate chips, blueberries or crushed nuts
• Stores well in the fridge for up to one week