Oat Flour Banana Muffins
This delicious oat flour banana muffins are a hearty, naturally gluten free breakfast that's quick and easy to make. With plenty of whole grain oats, fresh bananas, maple syrup and spices they are perfect for a grab and go treat!
Servings: 12 muffins
Calories: 201 kcal
Ingredients
- 2 ½ Cups (240 g) Gluten Free Oats or 2 Cups of Oat Flour
- ¼ Cup (53 g) Light Brown Sugar
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 2 large (100 g) Eggs
- 6 Tablespoons (75 g) Oil
- ¼ Cup (80 g) Maple Syrup
- ¼ Cup (56 g) Non Dairy Milk
- 1 teaspoon Vanilla
- 2 (184 g) Ripe Bananas mashed
- 2 Tablespoons (12 g) Gluten Free Oats for optional garnish
Instructions
- Preheat the oven to 400 °F (204 °C). Line a 12-cup muffin pan with paper liners and set aside.
- If you're making your own oat flour, add the oats to a high speed blender or food processor and process until it reaches the powder state.2 ½ Cups (240 g) Gluten Free Oats
- Add the gluten free oat flour, brown sugar, baking powder, baking soda, salt and cinnamon to a large mixing bowl. Whisk together to mix well.¼ Cup (53 g) Light Brown Sugar, 1 ½ teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, 1 teaspoon Cinnamon
- Crack the eggs into a separate smaller bowl. Beat them with the whisk until they are frothy like soap bubbles.2 large (100 g) Eggs
- Add the oil, maple syrup, milk, and vanilla extract to the bowl with the eggs. Whisk again until smooth.6 Tablespoons (75 g) Oil, ¼ Cup (80 g) Maple Syrup, ¼ Cup (56 g) Non Dairy Milk, 1 teaspoon Vanilla
- Pour the wet ingredients into the bowl with the dry ingredients. Add the mashed bananas. Fold together with a spatula for about 15 strokes, until all of the dry ingredients are incorporated. The batter will be loose.2 (184 g) Ripe Bananas
- Allow the batter to rest for about 5 minutes before filling the muffin cups. It will start to thicken up as the oats absorb the moisture.
- Fill the muffin cups nearly to the top. Sprinkle the tops with a little bit of oats for decoration. Then allow the batter to rest for another 5-10 minutes before baking.2 Tablespoons (12 g) Gluten Free Oats
- Bake in the preheated oven for 5 minutes, then reduce the temperature to 350 °F (177 °C) and bake for another 20-22 minutes until the tops spring back when gently. poked.
- Remove the muffins from the oven and cool them in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Notes
STORAGE: Store leftover muffins in an airtight container lined with a paper towel. They can be stored at room temperature for up to 4 days.