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Preheat and lightly grease your mini waffle maker.
Add mashed banana, applesauce, egg, coconut milk, vanilla and oil in a medium bowl. Add collagen, if using, and mix until smooth.
Stir in the oat flour, baking powder, cinnamon and sea salt. Let batter rest for 5–10 minutes to thicken.
Spoon in (I used a ¼ cup) about 3 tablespoons of batter per waffle and cook until golden brown (about 3–5 minutes each).
Let cool slightly before serving. Cut into strips for little hands and enjoy!Serving Ideas: Serve on their own or with a swipe of nut butter or mashed berries—whatever your little prefers!
To Store: store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. To reheat, I recommend transferring to the fridge overnight to defrost, then popping in a toaster when ready to eat. They make for great snacks or breakfasts any time!