What you'll need:
Preheat oven to 400 degrees. Mix together all the dry ingredients in one bowl; oats, flour, baking powder, baking soda, and mixed raisins. In a separate bowl, mix together the mashed banana, milk, and vanilla extract. Combine everything together and stir gently, making sure not to over-stir it. Line a muffin pan with 6 baking cups. Grease the baking cups with non-stick cooking spray (this is very important because the actual muffins have no oil or butter in them to prevent them from sticking). Separate mixture into the baking cups filling 3/4 of the way. Sprinkle on the pumpkin seed kernels overtop the raw muffins and place in the oven to bake for about 20 minutes or until a toothpick comes out clean.
- 1/2 cup oats
- 1/3 cup gluten-free baking flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup mixed raisins & dried cranberries
- 1/2 banana, mashed
- 3/4 cup coconut/almond blend milk
- 1/2 tsp vanilla extract
- raw pumpkin seed kernels for topping
Preheat oven to 400 degrees. Mix together all the dry ingredients in one bowl; oats, flour, baking powder, baking soda, and mixed raisins. In a separate bowl, mix together the mashed banana, milk, and vanilla extract. Combine everything together and stir gently, making sure not to over-stir it. Line a muffin pan with 6 baking cups. Grease the baking cups with non-stick cooking spray (this is very important because the actual muffins have no oil or butter in them to prevent them from sticking). Separate mixture into the baking cups filling 3/4 of the way. Sprinkle on the pumpkin seed kernels overtop the raw muffins and place in the oven to bake for about 20 minutes or until a toothpick comes out clean.
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