Gluten Free Raspberry Banana Oat Muffins

About This Recipe

We’re celebrating National Muffin Day with these healthy, satisfying muffins! They’re naturally sweetened with bananas and a touch of maple syrup and are loaded with fiber, protein and healthy fats. They're an easy fix for a grab-'n'-go snack on busy mornings.

Instructions

• Preheat the oven to 350º F. Line a standard muffin pan with muffin cups.
  
• In a large bowl, whisk together the eggs, olive oil and maple syrup until smooth. Whisk in the mashed bananas. Add the oats, almond flour, INVIGOR8 powder, baking soda and salt. Use a rubber spatula to mix until everything is thoroughly combined. Stir in the raspberries.
• Divide the batter among the 12 muffin cups. Bake for 30-35 minutes, or until the tops start to turn golden brown.
• Allow to cool completely, then store in an airtight container or bag in the fridge or freezer.

Ingredients

(Makes 12 muffins)
2 eggs
¼ cup olive oil
2 tbsp maple syrup
3-4 ripe bananas, mashed
2 cups rolled oats
1½ cups almond flour
1 scoop French Vanilla INVIGOR8 Superfood Shake powder
1 tsp baking soda
½ tsp salt
1 cup fresh or frozen raspberries

Featured Ingredient

INVIGOR8 French Vanilla Superfood Shake

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