Granola Banana Muffins

Ingredients for the Granola:

1 bag of Render Food original bird seed mix (no this is not actual bird seed)

1/2 cup Quaker old fashioned oats dry

1/2 cup Madhava vanilla infused agave (new obsession!) 

1/4 tsp cinnamon

1/8 tsp nutmeg 

Ingredients for the Muffins:

1 1/2 cup King Arthur organic whole wheat flour

2 Tbs Bob’s Red Mill tapioca starch

1/2 cup Madhava coconut sugar

1/2 cup ground flax seed

1/4 cup unsweetened coconut 

1/2 tsp baking soda

1 tsp baking powder

2 eggs 

1/2 cup Perfect Supplements coconut oil melted  

1 tsp vanilla extract

2 medium bananas mashed (about 1 1/2 cups)

1/2 cup dairy free milk of choice (I used Califa Farms coconut almond milk)

1 cup granola 

Directions for the granola:

In a large bowl combine Render Foods original bird seed mix and oats. Add in cinnamon and nutmeg and stir. Add the agave and mix until well coated. Bake in oven on a parchment paper lined baking sheet at 350 degree F for 10-15 minutes, stirring occasionally. Once removed from oven allow to cool completely.

Directions for Muffins:

Combine whole wheat flour, tapioca starch, coconut flakes, ground flax seed, baking powder, baking soda, coconut sugar, and oats in a large bowl or stand mixer. In a separate bowl combine eggs, vanilla extract, dairy free milk, coconut oil, and mashed bananas. Add wet ingredients to dry until a smooth bater is formed. Take half of the granola and fold into the batter. Scoop about 1/4 cup of the batter into lined muffin tin. Top each muffin with about a tablespoon of the remaining granola. Bake at 350 degrees F for 25-30 minutes. Allow to cool for 10 minutes before removing. Store in refrigerator for up to a week or freeze up to a month. 

Macros per muffin: 

228 cal | 13g fat | 25g carbs | 5g protein