Ingredients
3cupsold-fashioned oats
1tbsppie spice,homemade or store-bought
1½tspbaking soda
¾tspsea salt
2eggs
1cupunsweetened almond milk,plain or vanilla
1cupripe bananas,tightly packed, mashed
½cupmaple syrup
3tbspmelted coconut oil,or any mild flavored oil
1tspextract
turbinado sugar,optional, for sprinkling
Preparation
Preheat oven to 350 degrees F. Line a 9×5-inch bread pan with parchment paper, or lightly grease with cooking spray. Set aside.
Purée oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda, and sea salt, and pulse until the mixture is evenly combined. Set aside.
In a separate large mixing bowl, whisk together the eggs, milk, mashed banana, maple syrup, coconut oil, and vanilla extract until evenly combined.
Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
Pour the batter into the bread pan and spread it out evenly. (For sweeter bread, you can sprinkle the top of the batter evenly with turbinado sugar.)
Bake for 45 to 55 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove pan from the oven and place on a cooling rack for 5 minutes.
Serve warm. Or let the bread cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
