Go Back

Gluten & Refined Sugar Free - Simple Banana Oat Muffins

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 very ripe bananas (spotty is best; about 1 1/4 cups mashed)
  • 2 large eggs, room temperature
  • 1/4 cup pure maple syrup or raw honey
  • 1/4 cup extra-virgin olive oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour (certified gluten free)
  • 1/2 cup fine almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional but great)
  • 1/2 cup add-ins (dark chocolate chips sweetened with coconut sugar, chopped walnuts, or blueberries)

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Mash the bananas. In a large bowl, mash the bananas until mostly smooth. Small lumps are fine—they add texture.
  3. Whisk in wet ingredients. Add the eggs, maple syrup, olive oil, and vanilla. Whisk until the mixture looks glossy and well combined.
  4. Mix the dry ingredients. In a separate bowl, stir together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon.
  5. Combine gently. Add the dry mix to the wet ingredients. Stir with a spatula just until you no longer see dry streaks. Do not overmix—that can make muffins dense.
  6. Fold in add-ins. Gently stir in chocolate chips, nuts, or berries. If using berries, toss them in a teaspoon of oat flour first to help prevent sinking.
  7. Fill the tins. Divide the batter evenly among the 12 cups. They should be about 3/4 full.
  8. Bake. Bake for 18–22 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.
  9. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool fully before storing to prevent sogginess.