Banana Oat Muffins
These wonderfully moist and flavorful Banana Oat Muffins are crafted to be entirely gluten-free and oil-free. Made with wholesome ingredients like oat flour, sweet bananas, applesauce, plant milk, and aromatic spices, they are a versatile and healthy treat perfect for breakfast, snacks, or dessert.
Instructions
- 1
Preheat oven to 350°F (175°C). Prepare [1a2170f1-1475-4852-a1cb-c33e7440f5ba oat flour] by blending [eead9e13-5377-4f39-b297-e09544154b3d oats] in a blender until powdery, about minute (1).
- 2
In a large bowl, whisk together the dry ingredients: oat flour (2 cups), baking powder (1 teaspoon), baking soda (1 teaspoon), cinnamon (1 teaspoon), salt (0.5 teaspoon), and brown sugar (0.5 cup) (if using dry sweetener).
- 3
In a medium bowl, mash banana (1 large) with a fork. Whisk in apple sauce (1 cup), plant milk (0.5 cup), vanilla (1 tablespoon), and apple cider vinegar (1 teaspoon) (or white vinegar).
- 4
Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. If using, fold in crushed walnuts (0.25 cup).
- 5
Spoon or scoop the batter into a silicone muffin pan. Do not use paper muffin cups as the muffins tend to stick.
- 6
Bake for minutes (25), or until a toothpick inserted into the center comes out clean.
- 7
Remove from oven, let cool slightly, and serve. Store leftovers in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
Nutrition Facts
Per portion