These muffins are free of refined white sugar and refined white flour, making them the perfect, clean and healthy choice for breakfast, a snack, or dessert!
Preheat oven at 325F.
Peel the bananas and place them in a large bowl. Use a potato masher to completely mash the bananas.
Add in the honey, eggs, coconut oil, baking soda, salt, and ground cinnamon and stir until well combined.
Place 2 cups of rolled oats into a blender and blend until the oats reach a flour like consistency.
Pour the oat flour into the bowl the your other ingredients.
Wash strawberries, cut the leafy top off and place in a separate bowl. Use a biscuit cutter to chop the berries into small pieces or chop them with a chef's knife or in a blender.
Add the chopped berries to the rest of your ingredients and add in the blueberries.
Stir all ingredients well with a spatula and line a muffin pan with silicone baking cups.
Spoon the muffin mixture into the silicon baking cups, filling them just to the top.
Bake at 325F for 25 minutes or until a toothpick inserted in the middle of each muffin comes out clean.
Remove from the muffin tin and allow to cool completely on a baking rack.
Remove the muffins from the silicone baking cups and store in an airtight container in the fridge for up to 6 days.
I DO NOT recommend baking these muffins in paper cupcake wrappers. Due to the moist nature of these muffins, they may stick to the paper, resulting in a mess. Silicone muffin wrappers work beautifully and are highly recommended.