Oat Flour Banana Muffins
These Oat Flour Banana Muffins are soft, moist and loaded with banana flavor. They come together in one bowl and taste like a real deal!
Servings: 12 muffins
Calories: 419kcal
Ingredients
- 3 large over ripe bananas 1 1/3 cups mashed
- 2 large eggs
- 1/4 cup any mild oil I used avocado oil
- 1/3 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups oat flour 290 grams
Instructions
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, add bananas and mash with a fork or a masher. Then add eggs, oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well until combined.
- Add oat flour and stir gently with spatula to combine. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the center comes out clean.
- Remove oat flour banana muffins from the oven and let cool for 10 minutes. Enjoy!
Notes
- Store: Store in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
- Freeze: Bake and cool completely. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.
Nutrition
Serving: 1slice | Calories: 419kcal | Carbohydrates: 55g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 288mg | Fiber: 5g | Sugar: 23g