Oat Flour Banana Muffins
These delightful oat flour banana muffins are naturally sweetened with ripe bananas, offering a moist, tender crumb and a comforting aroma. Perfect for a healthy breakfast or a guilt-free snack, they're made without any added sugar.
For 12 servings
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with coconut oil or non-stick spray.
In a large bowl, whisk together the oat flour, baking soda, ground cinnamon, and salt until well combined. Ensure there are no lumps.
In a separate medium bowl, mash the very ripe bananas thoroughly with a fork until mostly smooth. Add the eggs, melted coconut oil, vanilla extract, and almond milk to the mashed bananas. Whisk until the wet ingredients are fully incorporated.
Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the muffins tender.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving. This prevents them from becoming soggy.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe bananas with plenty of brown spots; they are sweeter and easier to mash, contributing to a more flavorful and moist muffin.
- 2Do not overmix the batter. Overmixing develops gluten (even in oat flour, which has some) and can lead to tough, dense muffins. Mix only until the dry ingredients are just moistened.
- 3For perfectly domed muffins, fill the muffin cups about two-thirds full. You can also start baking at a slightly higher temperature (e.g., 400°F/200°C) for the first 5 minutes, then reduce to 350°F (175°C) for the remainder of the baking time.
- 4Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months.
Adapt it for your goals.
Chocolate Chip
Fold in 1/2 cup of dark chocolate chips or sugar-free chocolate chips into the batter for an extra treat.
Nutty CrunchNutty Crunch
Add 1/2 cup of chopped walnuts or pecans to the batter for added texture and healthy fats.
Extra SpiceExtra Spice
Enhance the spice profile by adding 1/4 teaspoon of ground nutmeg or a pinch of ground cloves along with the cinnamon.
Why this is on our healthy list.
Rich in Fiber
Oat flour and bananas are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Naturally Sweetened
By relying solely on ripe bananas for sweetness, these muffins avoid added sugars, making them a healthier choice for managing sugar intake.
Nutrient-Dense
Oats provide essential vitamins and minerals like manganese, phosphorus, magnesium, and B vitamins, while bananas contribute potassium and Vitamin B6.
Frequently asked questions
While you can substitute, the texture and moisture will be different. Oat flour absorbs more liquid and provides a unique tenderness. If using all-purpose flour, you might need slightly less liquid and the muffins will be denser.
