Oat Flour Banana Muffins
Servings: 6
Calories: 186kcal
Ingredients
- 1 and ¼ cup oat flour certified Gluten Free, if needed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup mashed bananas about 1 large
- ¼ cup avocado oil
- 1 egg
- 3 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 °F. Line a muffin tins with enough for 6-8 muffins.
- In a large bowl, whisk together oat flour, baking soda, baking powder and salt.
- In a medium bowl, combine maple syrup, oil, mashed banana, eggs and vanilla.
- Pour the wet ingredients into the dry and mix until just combined.
- Fill the prepared muffin tin liners nearly full. Bake for 18-22 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
- Allow to cool in tins for 5 minutes and then remove to a wire rack to allow to cool completely.
Notes
Leftovers
Cool leftover muffins completely and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Mini Muffins
Line a mini muffin tin for 24-30 muffins and fill liners nearly full. Bake for 10-12 minutes.
Nutrition
Calories: 186kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 21mg | Sodium: 186mg | Potassium: 133mg | Fiber: 2g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
