LEMON COCONUT BAKED OATMEAL CUPS #SummerVibes

INGREDIENTS 2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs if not vegan) 3 overripe medium bananas ¼ cup creamy almond butter ¾ cup unsweetened vanilla almond milk ¼ cup pure maple syrup (optional, to sweeten) Zest and juice 1 large lemon (1/4 cup lemon juice) 1½ tsp vanilla extract 3 cups old-fashioned oats (use gluten-free if necessary) ⅓ cup unsweetened flaked or shredded coconut 1 tbsp baking powder ¼ tsp salt

Preheat oven to 375F. Spray muffin tin with cooking spray Place flax and water in a small bowl. Stir to combine. Set aside. Place bananas in a large mixing bowl. Mash with a fork. Add almond butter, almond milk, optional maple syrup, lemon juice, lemon zest, vanilla, and flax eggs. Stir until well-combined. Add oats, baking powder, coconut, and salt, stirring to combine. Spoon batter evenly into muffin tin (you may have leftover batter. I made some mini muffins). Bake for 20-25 minutes, or until set and lightly browned.

Cool for 20 minutes on a cooling rack before carefully removing from muffin tin. Store in an air-tight container in the refrigerator.