Description
These moist and fluffy gluten-free banana muffins are made with wholesome ingredients like almond flour and oat flour. Naturally sweetened with honey or maple syrup, they make a healthy and delicious snack or breakfast.
Ingredients
- 3 ripe bananas (about 1 ½ cups mashed)
- 2 large eggs
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ⅓ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 ½ cups almond flour
- 1 ½ cups oat flour (certified gluten-free if necessary)
- Optional mix-ins: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, mash the bananas. Add the eggs, oil, honey or maple syrup, and vanilla. Whisk until well combined.
- Add the cinnamon, salt, and baking soda. Whisk again until incorporated.
- Using a rubber spatula, stir in the almond flour and oat flour until just combined. Fold in optional mix-ins, if using.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- To make oat flour at home, blend rolled oats in a food processor or blender until fine.
- These muffins freeze well. Store in a sealed container in the freezer for up to 3 months.
- Use ripe bananas for the best natural sweetness and flavor.
- Recipe is gluten-free as long as certified gluten-free oats are used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 7g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
