Oat Flour Banana Muffins Recipe
These oat flour banana muffins are gluten free, vegan, and refined sugar free. They're perfect for a make-ahead, nutritious breakfast or snack.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 226kcal
Muffin Pan
Paper baking cups
- 3 large ripe bananas
- 2 cups gluten-free oat flour
- 1/3 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1/2 cup dairy-free dark chocolate chips
- 2 teaspoons gluten-free baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pinch of cinnamon
Preheat the oven to 350 degrees Fahrenheit.
Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
Melt the coconut oil, either by microwaving it in 20 second increments until melted, or in a pan on the stove.
Add the maple syrup, melted coconut oil, vanilla extract, salt, and cinnamon to the mixing bowl with the mashed bananas, then mix well.
Add the gluten-free oat flour and baking powder and mix again.
Add the dairy-free dark chocolate chips and mix once more.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups (or grease the pan with coconut oil instead of using paper baking cups).
Bake at 350 degrees Fahrenheit for 35 minutes.
Let the muffins cool completely before serving.
- Store these oat flour banana muffins in an airtight container for up to five days or freeze them for up to six months.
- Optional additions include 1/2 cup each of chopped walnuts, pecans, and/or peanuts.
Serving: 1Muffin | Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 315mg | Fiber: 2g | Sugar: 12g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg