Banana Oatmeal Muffins

These Banana Oatmeal Muffins are tender, fluffy and made with whole grain oat flour and no refined sugar or oils. They’re dairy and gluten-free and come together in just one bowl!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 servings

Calories: 223 kcal per serving

Ingredients

2 - ripe bananas
2 - eggs
¾ cup - coconut sugar
⅓ cup - oil
¼ cup - almond milk
2 cups - oat flour
2 teaspoons - baking powder
1 tsp - ground cinnamon
¼ tsp - baking soda
a pinch of salt
½ cup - walnut pieces

Instructions

Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
Place the banana in a large bowl and mash with a fork. Add the eggs, sugar, oil and almond milk, and whisk well until combined.
Add the oat flour to the wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the flour. Whisk until the dry ingredients are incorporated into the wet ingredients.
Divide the batter evenly between the (12) muffin cups and top the batter with the walnuts.
Bake on the middle rack of the oven for 15-20 minutes, or until golden brown and the top of the muffins springs back when pressed gently. Remove from heat and cool for 10 minutes on a wire rack, then remove from pan and cool completely. Enjoy!

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