Rich in fiber, magnesium, niacin, thiamin, vitamin B6, and vitamin B12.
Rich in fiber, magnesium, potassium, and vitamin B6.
Rich in chloride, choline, iodine, niacin, phosphorus, protein, riboflavin, and zinc.
Rich in magnesium, phosphorus, potassium.
C = cup
T = tablespoon
t = teaspoon
4 cardamom pods
2½ C gluten-free old fashioned oats
4 ripe bananas
1 t ground cinnamon
1 t vanilla extract
½ C honey
½ C coconut oil
1½ t baking powder
½ t baking soda
2 T chia seeds
¼ C chocolate chips
maple syrup, for drizzling
Preheat oven to 375°F.
Remove seeds from 4 cardamom pods and grind in a mortar and pestle.
In a food processor, blend together the ground cardamom pods, 2½ cups of gluten-free old fashioned oats, 4 ripe bananas, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, ½ cup of honey, ½ cup coconut oil, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, and 2 tablespoons of chia seeds.
Add 2 eggs and pulse until well incorporated. Using an ice-cream scooper, transfer the mixture into muffin liners or a greased muffin tray. Sprinkle with ¼ cup of chocolate chips over muffins for some added sweetness.
Bake for about 18 minutes, check for doneness by inserting a toothpick into the center of a muffin—if the toothpick comes out clean it’s fully baked! Allow the muffins to cool and enjoy as is or with a drizzle of maple syrup. Eat up, Mama!
Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.
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