Banana Muffins

I use bananas a lot in my baked goods because they add sweetness, are cheap to always have on hand, provide potassium and I normally like to eat one banana a day so it helps me with my quota. These muffins are grain-free, high in protein, and provided plenty of energy in the mornings or for snacks! If you like them sweeter, add a little honey in the mix, drizzle some on top or put some jam on them!

Servings: 12 muffins
Prep/Total Time: 50 minutes 

Ingredients:

• 2 bananas
• 1 cup unsweetened applesauce
• 1/2 cup unsweetened vanilla pea milk
• 1/4 cup fruit sweetened strawberry jam
• 2 Tbsp coconut oil (melted)
• 2 eggs
• 1 1/4 cup Pamela's Grain Free Pancake Mix
• 2 Tbsp chia seeds
• 1 Tbsp vanilla
• 1 Tbsp baking powder
• 1 tsp cinnamon
• 1/8 tsp salt

Directions:

1. Preheat oven to 400 F and grease cupcake wrappers in tin.
2. Mix all the wet ingredients together.
3. Mix all the dry ingredients together.
4. Slowly add in the dry mixture to the wet mixture until all clumps disappear. 
5. Bake for 45 min or until tops of muffin start to brown.
6. These might be somewhat gooey on the inside, but if you let them cool in the pan and then refrigerate/freeze them, they taste great once they have thawed or returned to room temperature and are ready to be eaten!