These oat flour banana muffins are loaded with and oat and almond flour blend and taste fantastic with a nutty, wholesome flavor and texture.They’re so good and perfect paired with a cup of coffee for breakfast!
In looking back at my recipes, its pretty obvious that I LOVE banana. Over 10% of my recipes have banana. Can you say banana obsessed? I obviously can.
What’s totally weird is that I rarely eat them plain, but toss ’em into baked goodies all the time. Bananas are just so versatile and easy, I can’t seem to help myself.
These gluten free muffins are a slight deviation from my usual attempts at baking without flour. I have made plenty of oat based gluten free cookies like these vegan banana cookies and these chocolate coconut protein cookies, but muffins seemed a little less forgiving since the end goal is really more cake-like and less dense.
Getting the muffin consistency right can be tricky without gluten and my first few tries were utterly disastrous. Then I discovered almond flour paired with oat flour and my wildest dreams came true. Okay, maybe not my wildest but at least my “muffin of the moment” dreams were fulfilled. Does anyone else dream about muffins or is it just me?
With all the tasty treats around this time of year, we need all the wholesome snacks we can get. These gluten free muffins are a great on the go hunger stopper. They’re completely dairy free too.
Banana Oat Flour Muffins (Gluten Free)
Ingredients
- 1 1/2 cup mashed banana (about 3 bananas)
- 1 egg
- 1 tsp. vanilla extract
- 1 T honey
- 1/3 cup almond butter
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup ground flax meal
- 1 cup oat flour (pulse rolled oats in a food processor or blender to create oat flour)
- 1/2 cup almond meal
- 1/3 cup chocolate chips or cocoa nibs (optional)
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with liners or spray with cooking spray.
- Mix banana, egg, vanilla, honey, and almond butter well using a mixer.
- Add dry ingredients and pulse several times to combine. Do not over mix! Stir in chocolate chips if desired.
- Spoon or pour batter into prepared muffin tin, filling each about 3/4 full. Bake for 12 – 15 minutes until a toothpick inserted into the center of a muffin comes out without batter on it.
Nutrition
did you make this recipe?
Make sure to follow on Pinterest @feastingnotfasting and on Instagram @feastingnotfasting
