Georgie’s Healthy Breakfast Muffins

Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners. Set aside.

In a medium bowl, combine the whole wheat flour, all-purpose flour, oat flour, baking soda, baking powder, and salt.

In a separate medium bowl, mash the bananas well with a fork. Whisk in the yogurt, eggs, honey, and vanilla extract.

Combine the wet and dry ingredients until just combined. Lastly, drizzle in the melted coconut oil and mix to combine.

Divide the batter evenly among the prepared muffin cups. Use all the mix to fill the wells.

Bake for 17 -18 minutes or until a wooden skewer inserted in the center comes out clean. (Just a note: bake these until they are just done, then remove them from the oven. They tend to get dry if they are over-baked.)

Allow to cool before eating. Store leftovers in an airtight container at room temperature for up to 2 days. I like to freeze mine once cooled, then defrost them in the microwave to pack them into Geoge's lunch box.