Ingredients

1 1/2 cup rolled oats (we like the gluten free version from Bob’s Red Mill)

1/2 cup banana

1/4 cup organic maple syrup or agave nectar

1/4 cup organic apple sauce

1 tsp cinnamon

1/4 tsp clove

1/4 tsp nutmeg

1/4 cup walnuts

1/4 cup dried blueberries (no sugar added)

Instructions

1. Preheat oven to 350 degrees.

2. Combine all ingredients in a food processor except walnuts and blueberries and mix until well combined. Oats should still have some texture.

3. Add walnuts and pulse a couple of times, then add blueberries to the mixture.

4. Place batter in a lined cupcake baking sheet.

5. Bake for approximately 10 minutes or until the tops are golden brown.

6. Allow to cool before removing muffins from the baking sheet and serving.