Preheat the oven to 350 degrees.

you’ll need the following ingredients:

• 3-4 ripe bananas
• 2-3 Tbsp Agave or Honey
• 1 C ground rolled oats
• 1 C almond meal or raw almonds
• 1 tsp sea salt
• 1 tsp baking soda
• 2 Tbsp flaxseed meal
• 1 1/2 t cinnamon
• 2-3 T melted butter (or vegan butter alternative)
• 2 free range eggs (or vegan Ener-G Egg replacement)
• 1 tsp Vanilla

1. Begin by processing the almonds with a food processor until they are close to a flour consistency (or you can buy almond meal pre-made). Add oats into food processor until mixed well. Put into large bowl.

2. In large bowl combine “flours” with cinnamon, baking soda, sea salt and flax meal.

3. In a separate bowl, melt butter. Let butter cool for a bit. Then add eggs and vanilla to butter.

4. In a 3rd bowl, mash ripe bananas with a fork. Add agave to bananas and mix. (you may leave the bananas chunky or puree until super smooth, depends on your taste preference). Add bananas and agave to egg/vanilla/butter to the flour bowl. Mix all ingredients together with a large spoon. Then use that spoon to scoop mixture into muffin pan.

5. Bake muffins 25-30 minutes. Test with a toothpick, it should have residual dry crumbs only. (no moisture)

This recipe is dedicated to Riley Carrington, my god daughter