Gluten Free Banana Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Christine Manes
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

Units Scale

Wet:

1 cup mashed ripe bananas (230g, about 2 medium bananas)3 large eggs1/4 cup avocado oil (or melted coconut oil)1/4 cup maple syrup or honey2 tsp vanilla extract

Dry:

140g oat flour (1 1/2 cups spooned and leveled)1/2 cup oats1 tsp baking powder1/2 tsp baking soda1/2 tsp cinnamon (optional)1/4 tsp salt

Cook Mode Prevent your screen from going dark

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!