LEMON COCONUT BAKED OATMEAL CUPS #SummerVibes by Tori Nicole - Musely
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posted in Food & Drink > Recipes
    2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs if not vegan)
    3 overripe medium bananas
    ¼ cup creamy almond butter
    ¾ cup unsweetened vanilla almond milk
    ¼ cup pure maple syrup (optional, to sweeten)
    Zest and juice 1 large lemon (1/4 cup lemon juice)
    1½ tsp vanilla extract
    3 cups old-fashioned oats (use gluten-free if necessary)
    ⅓ cup unsweetened flaked or shredded coconut
    1 tbsp baking powder
    ¼ tsp salt

  • Preheat oven to 375F. Spray muffin tin with cooking spray
    Place flax and water in a small bowl. Stir to combine. Set aside.
    Place bananas in a large mixing bowl. Mash with a fork. Add almond butter, almond milk, optional maple syrup, lemon juice, lemon zest, vanilla, and flax eggs. Stir until well-combined.
    Add oats, baking powder, coconut, and salt, stirring to combine.
    Spoon batter evenly into muffin tin (you may have leftover batter. I made some mini muffins).
    Bake for 20-25 minutes, or until set and lightly browned.

  • Cool for 20 minutes on a cooling rack before carefully removing from muffin tin.
    Store in an air-tight container in the refrigerator.


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