These banana oat muffins, are a go to breakfast in our house. I can make a batch or two Monday and have them ready for a quick grab the rest of the week. Plus, I love that ripe bananas never need to go to waste. It’s an easy make.
Banana Oat Muffins
gluten free, dairy free, naturally sweetened
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 muffins 1x
Ingredients
1/3 cup melted coconut oil
1/2 cup raw unfiltered honey
2 eggs
2 1/2 ripe bananas
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 1/2 cups oat flour
Instructions
PREP Preheat the oven to 325 degrees Fahrenheit
MELT In a liquid measuring cup melt the coconut oil. I add the honey in afterward for easy measuring.
MASH In a large mixing bowl mash up your ripe bananas so there are no large solid pieces.
COMBINE Add eggs, honey, and coconut oil to the mixing bowl with the bananas and mix with a hand mixer until well combined. Add in the baking soda, vanilla, salt, and cinnamon at this point and mix again.
STIR Spoon in the oat flour to a measure cup to keep it light. Don’t pack it in. Add to the mixing bowl with all the other ingredients and stir in with a spoon.
POUR Grease your muffin tin with coconut oil (or other oil of choice.) Divide the batter evenly between the 12 muffin cups.
BAKE Put the pan in the oven at 325 degrees Fahrenheit for 23 minutes.
COOL Check that they are done by inserting a toothpick into the center. If it comes out clean you are good to go. Let them cool for at least 10 minutes or until completely cooled. Gently twist each muffin to get them out. Serve and enjoy!
Notes
OAT FLOUR I typically make oat flour by grinding oats in my blender. I do this in large batches so it is on hand throughout the week. Store bought oat flour will work as well. Remember to spoon in the oat flour when measuring. Do not pack it in, keep it light.
LEFT OVERS The muffins will dry out the longer they are left out. Be thoughtful about moving them to an airtight container when fully cooled. They’ll keep at room temp for 1-2 days or in the fridge for 3-4 days. Frozen they’ll be good for 1-2 months.
BANANAS You can use 2 or 3 bananas but 2.5 bananas, in my experience, yields the best results. That said, I usually make big batches so for a double batch use 5 bananas and a triple batch use 7.
BREAD LOAF I originally started making these with small adaptations and adjustments from a quick bread recipe from Cookie and Kate You can cook the batter in a 9×5 in. loaf pan at 425 degrees Fahrenheit for 55-60 minutes. I’ve added the links below for reference.
CREDIT Giving credit where credit is due, check out this Healthy Banana Bread and Healthy Banana Muffins. They both can be adapted in the same way, using oat flour as a replacement for the white whole wheat flour (remember it is NOT a 1:1 replacement.) Both are good resources to reference.