Oat Flour Banana Muffins

Oat flour banana muffins are a hearty, delicious healthy banana muffin made with just a few simple ingredients! No refined flour or sugar, butter, or dairy!

Course Breakfast, Snack, Snacks

Cuisine American

Keyword banana muffins, dairy free, gluten free, oat flour, oat flour banana muffins, oat flour bread, oat flour muffins

Prep Time 20

Cook Time 20

Servings servings

Calories 140kcal

Author Kelli Shallal MPH RD

Ingredients

3 cups rolled oats (2.75 cups oat flour)
3 large bananas
.25 cup Unsweetened Vanilla Almond Milk
⅓ cup maple syrup
2 eggs
2 teaspoon cinnamon
⅛ teaspoon salt
¾ teaspoon baking soda
1 teaspoon baking powder

Instructions

Preheat oven to 350F.
Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
In a large bowl, mash bananas with a fork. Then, whisk together maple syrup, eggs, mashed bananas, and unsweetened vanilla almond milk.
Add cinnamon, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
Let the mixture sit for five minutes.
Spray with cooking spray or line a muffin tin and fill each muffin hole ⅔ way full.
Bake for 15-18 minutes until an inserted toothpick comes out clean.
Let cool COMPLETELY. Ideally, let cool for a few hours on the counter, then let cool completely in the fridge overnight.

Video

Notes

Want a more savory version? Click here to get the savory version of this bread which is perfect for toppings like avocado, lunch meat, and cheese! Or try one of these:

Nutrition