Ingredients:
- 5 cups of rolled oats
- 2 1/2 cups of chopped ripe bananas
- 1 pinch of pink himalayan salt
- 5 tbps. of agave
- 2 1/4 cups of almond milk (make you own by soaking almonds)
- 1/4 cup of melted coconut oil
- 1 tbsp. of vanilla extract
- 1/2 cup of blueberries
Directions:
- Preheat oven to 400 F.
- Grease 24 cupcake tins.
- In a large bowl, combine all dry ingredients and in a separate bowl, combine all wet ingredients.
- Mix the dry and wet ingredients together and blend well.
- Fold in the blueberries and stir well.
- Pour mixture into cupcake tins and bake for 20 minutes.