Banana Oat Muffins

3  cups		old fashioned oats
1  tablespoon		pumpkin pie spice
1-1/2  teaspoons		baking soda
3/4  teaspoon		fine sea salt
2		eggs
1  cup		unsweetened almond milk, plain or vanilla
1  cup		tightly packed mashed ripe bananas (about 2)
1/2  cup		sugar free maple syrup
3  tablespoons		melted coconut oil
1  teaspoon		vanilla extract
3/4  cup		walnut or pecan pieces, toasted

Tip: Click on the ingredient links to learn the nutritional information for all the Banana Oat Muffins ingredients. The serving size for any ingredient in Banana Oat Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Toast walnut or pecan pieces, and set aside too cool.

Preheat oven to 375°F. Line a 12-cup muffin pan with baking liners, or lightly grease with cooking spray. Set aside.

Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.

In a separate large mixing bowl, whisk together the eggs, milk, mashed banana, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)

Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.

Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.

Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.