Banana Oat Muffins

Banana Oat Muffins
-feelgoodfoodie (Instagram)

1 3/4 cups oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
3 large over-ripe mashed bananas
1 egg
1 tsp vanilla
1/2 cup coconut oil (melted)
1/2 - 1 cup mini chocolate chips (I use enjoy life dairy free)

Mix the dry ingredients in a bowl.
Mix the wet ingredients in another bowl.
Combine wet and dry ingredients well.
Put in muffin tins 2/3 full.
Bake at 350 F for 30 minutes.

Zucchini Muffins (Gluten-free)

Recipe From Pamela's Products - Pamela's Zucchini Loaf Cake

2 cups Pamela's Mix
2-1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1/2 cup brown sugar, packed
1/2 cup white sugar
2 large eggs
1 tsp vanilla
2 cups grated zucchini
1/4 cup oil

Mini chocolate chips (a must!)
1/2 cup walnuts or pecans (optional)

Preheat oven to 350 degrees. Grate zucchini. Reduce moisture by squeezing grated zucchini in paper towels. Set aside. Whist together Pamela's mix, cinnamon, salt and nutmeg. In a separate bowl, beat together eggs, oil and sugar for one minute on medium. Stir in vanilla. Add dry ingredients to wet and mix together. Fold in grated zucchini and nuts (if desired). Spoon into muffin tins filing 2/3 full and bake for 30-35 minutes, or when inserted toothpick comes out clean. For loaf bake for 55-60 minutes.

Perfect for breakfast, or as a dessert topped with Lion House Cream Cheese Frosting:

Cream Cheese Icing

• 1 (8-ounce) packages cream cheese, softened
• 1/4 cup butter, at room temperature
• 2 1/2 cups powdered sugar
• 1 teaspoons vanilla