2 cups rolled oats
½ cup shredded unsweetened coconut
¼ cup ground flaxseed
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
3 large eggs
2 cups sliced very ripe (with brown spots) bananas – about 2 medium/large bananas
¼ cup coconut oil melted
1 teaspoon vanilla
¼ cup maple syrup
1 cup fresh or frozen blueberries
Preheat the oven to 350 degrees, and coat a mini muffin tray with nonstick spray.
Place the oats, coconut, and flaxseed into a food processor and process for about 30 seconds or until the oats resemble a coarse flour. Add the rest of the ingredients except the blueberries and process to combine well. Remove the blade and stir in the blueberries. Spoon into the prepared muffin cups to the brim.
Bake 28 minutes or until the edges are just starting to turn golden brown. Let cool in the pan. Run a paring knife around the edges of the muffins and gently remove from the pan. Serve warm or chilled, stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
Notes: Everyone loved these! My boss even ended up eating some of them for breakfast!