We are so excited to bring you this recipe. Heather makes these and we can't even keep them on the counter long enough to take a decent picture. We were slapping hands away in order to even get this shot.
These are such a great grab and go morning breakfast or even a mid-day snack. Super simple for even the novice chefs out there. The best part is this is a pretty clean recipe that you can feel good about sharing these goodies with the whole family.
Banana Coconut Chia Muffins (Gluten and oil free)
2 cups Rolled Oats (gluten free) 1 cup Ripe Bananas Mashed (approx. 2) 1 cup Greek Yogurt (plain or vanilla) 2 Large Eggs ¼ cup Coconut Palm Sugar 2 tbsp Chia Seed 1 ½ tsp Baking Powder ½ tsp Baking Soda 1/8 tsp Salt 1 cup Shredded Coconut
Preheat oven to 400 and spray muffin pan or liners with cooking spray. Add all ingredients except chia seeds and coconut to blender or food processor. Blend until creamy. Stir in Chia and ½ cup coconut. Pour batter into each muffin pan until approximately 3/4 full. Sprinkle remaining coconut on top of each muffin. Bake for 15-22 minutes until tops are set. Let cool for 10 minutes before removing from the pan. Store in airtight container to ensure freshness for up to 5 days… But we guarantee they won't last that long.
If you make these make sure you share! Your yoga teachers love snacks.