1 cup unsweetened hemp milk or unsweetened almond milk
3 bananas (mashed)
2 teaspoons pure vanilla extract
1 1/4 cups chopped pecans
Preheat the oven to 350 degrees and position the racks low in the oven. Line 10 muffin cups with paper liners.
Put the rolled oats in a high-speed blender (such as a Vitamix) or food processor; process into flour. Add the oat flour, cornmeal, brown rice flour, baking soda, salt and cinnamon in a large mixing bowl and whisk to combine.
In a high-speed blender, add the coconut oil, dates, eggs, almond milk, bananas and vanilla extract; process until smooth and creamy.
Combine the wet ingredients with the dry, and mix gently (Note: over mixing will result in hard muffins) Stir in the chopped pecans.
Spoon the muffin mix into the prepared muffin tins. Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and set aside to cool for 5 to 8 minutes. Best served warm.
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