Ingredients

• 2.5 cups gluten free oats
• ¼ cup collagen
• 2 teaspoon baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground clove
• ¼ teaspoon salt
• 2 Tbsp real Vermont maple syrup
• 1 cup oat milk
• 2 medium banana mashed
• ¼ cup almond butter
• 1 egg

Directions

Preheat oven to 350°F and line a 12 cup muffin tin with parchment paper or cupcake wrappers.

In a large mixing bowl combine oats, collagen, baking powder, cinnamon, nutmeg, cloves and salt. In a small bowl, mash bananas and mix in maple syrup, oat milk, almond butter and egg. Pour into large bowl and mix.

Divide your batter evenly among the 12 cups of the muffin tin.

Bake for 24-27 minutes or until the top is brown. Once cooled, store in refrigerator or freezer for best shelf life.

Notes

• Maple syrup could be reduced/eliminated with overripe bananas
• Vegan modification: replace egg with chia egg
• Adapted from Nourished by Nic