Ingredients

• 3/4 cup Organic Old Fashioned Rolled Oats
• 3/4 cup Rice Milk
• 1-1/2 cups Organic Whole Wheat Pastry Flour or Whole Wheat Pastry Flour
• 1/2 cup Brown Sugar packed
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1 tsp ground Cinnamon
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup Coconut Oil
• 1 cup Banana puree (organic preferred)
• 1 Egg (organic preferred)
• 1 tsp Vanilla Extract

• 1/3 cup Organic Old Fashioned Rolled Oats
• 3 Tbsp Brown Sugar packed
• 1/2 tsp ground Cinnamon
• 1/4 tsp Sea Salt
• 1 Tbsp Coconut Oil

Instructions

1. Preheat oven to 350°F. Grease or line a 12-serving muffin tin with paper liners.
2. For the muffins, combine oats and rice milk and set aside to soak for about 10 minutes.
3. Sift together flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add chocolate chips
4. Whisk together coconut oil, banana puree, egg and vanilla extract. Fold dry into wet until just combined.
5. Portion batter into prepared muffin pan. Sprinkle topping on each muffin. Bake at 350°F until tops spring back when touched, about 22 – 25 minutes.
   
   
   
   Makes 12 servings.

1. For the topping, combine oats, brown sugar, cinnamon and salt until evenly mixed. Add coconut oil and mix until clumps form; set aside.