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| Grease a muffin tin with unrefined coconut oil with ghee. |
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| Mix the rolled oats, rice flour, hemp flour, quinoa flour, baking soda, cinnamon powder, cardamom powder, and Celtic sea salt in a large bowl. |
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| Blend the nut or seed milk, banana chunks, extra virgin olive oil, and whole-leaf stevia powder in a blender on high until smooth. |
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| Pour the blended ingredients into the bowl with the other ingredients and stir quickly. |
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| Avoid making the muffins tough by using minimal strokes when stirring. |
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| Empty the batter into the greased muffin tin and bake at 350 degrees Fahrenheit for 20-25 minutes in the oven. |
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