~ makes 8 muffins; gluten-free, dairy-free

- 2 ripe bananas, mashed

- ½ cup unsweetened applesauce

- 3 TBSPs melted coconut oil

- 1 teaspoon vanilla extract

- ¼ cup + 1 TBSP honey

- 1 cup rolled/old-fashioned oats (gluten-free if desired); slightly pulse the oats in a small blender

- ¼ cup collagen peptides or vanilla protein powder of choice

- ¼ cup milled flaxseed

- ½ cup coconut flour or oat flour (pulse oats in a bullet style blender to make oat flour)

- ½ tsp baking soda

- 1 teaspoon baking powder

- 2 teaspoons cinnamon

     Preheat the oven to 350 degrees F. Combine the first 5 ingredient in a mixing bowl. Add the dry ingredients and stir to combine well. Grease or line a muffin pan with parchment holders and scoop ⅓ cup of the batter into each cup to make 8 muffins total. Bake for 16-20 minutes or until a toothpick comes out of the center clean.