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If you have ripe bananas on hand, then you need to make this recipe! These are easy to whip together and are made with oat flour, so they are perfectly fluffy, hearty, and a wonderful snack in the morning or afternoon!
Feel free to make your own adjustments to this recipe, such as adding mini chocolate chips or chopped walnuts. You can also add nutmeg and ginger for a little extra warmth!
PrintGluten Free Banana Muffins
- Prep Time: 10 minutes
- Inactive Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
Ingredients
Wet:
1 cup mashed ripe bananas (230g, about 2 medium bananas)
3 large eggs
1/4 cup avocado oil (or melted coconut oil)
1/4 cup maple syrup or honey
2 tsp vanilla extract
Dry:
140g oat flour (1 1/2 cups spooned and leveled)
1/2 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
1/4 tsp salt
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 12 liners.
- Mix together the wet ingredients.
- In a separate bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to over-mix.
- Let the batter rest for a few mins to allow the oats to absorb some of the moisture.
- Spoon the batter into the liners then bake for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. I recommend letting them finish cooling before opening them – they need to set. Letting them cool completely will also help prevent the paper liner from sticking.
- Please leave feedback and your review if you made this recipe, this helps me tremendously! Thanks!
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