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Hoppin’ Good™ Banana Oat Cricket MuffinsIngredients:
- ¼ cup warm virgin coconut oil
- 2 eggs
- 2 very ripe bananas
- ½ cup agave nectar
- ¼ cup organic brown sugar or cane sugar
- 1 cup cricket flour (flour containing crushed crickets)
- ½ cup whole wheat pastry flour
- 1 cup rolled oats
- ½ cup finely chopped crickets (legs and antennae removed)
- ½ cup chopped unsalted sunflower seeds (shelled)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- pinch of salt
Mix in eggs, agave nectar, coconut oil, and brown sugar or cane sugar
In a separate bowl, combine flours, baking soda, baking powder, oats, and a pinch of salt
Incorporate all ingredients together, then add in sunflower seeds (do not over-mix)
Spoon batter into a paper lined muffin tray, filling a little more than halfway
Top with oats and chopped seeds
Bake for 15-20 minutes or until toothpick runs clean when poked inside the middle of one muffin
Makes 16 large muffins or about 24 small muffins, depending on how deep you fill your muffin trays with batter.