Ingredients

• 2-1/2 cups Unbleached White All-Purpose Flour
• 1-1/2 cups Old Fashioned Rolled Oats or Organic Regular Rolled Oats
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 2 tsp Cinnamon
• Salt
• 2 Bananas sliced, with peelings on and ends removed
• 2 Eggs
• 1/4 cup Greek Yogurt
• 1/4 cup melted coconut oil
• 2/3 cup Maple Syrup

• 2 Tbsp Brown Flaxseeds or Organic Brown Flaxseeds
• 2 Tbsp Organic Pumpkin Seeds
• 2 Tbsp Organic Chia Seed
• 2 Tbsp Old Fashioned Rolled Oats or Organic Regular Rolled Oats
• 2 Tbsp Unbleached White All-Purpose Flour
• 2 Tbsp Honey

Instructions

1. Preheat the oven to 350°.
2. In a large bowl mix together the flour, oats, baking powder, baking soda, cinnamon and salt and set aside.
3. Next, add the bananas, eggs, yogurt, coconut oil and maple syrup to a blender and puree on high speed until smooth.
4. Combine the wet and dry ingredients until combined and set aside.
5. For the topping combine the seeds, oats, flour and honey in a separate medium size bowl and combine using a spoon. Note: it will be sticky.
6. Divide the batter into a 12 count muffin tin lined with parchment molds and top off with the multi-seed honey topping evenly.
7. Bake the muffins in the oven at 350° for 25 to 30 minutes or until they are lightly browned on top and firm.
8. Cool to room temperature before serving.