Banana Oat Muffins
These Healthy Banana Oat Muffins are a delicious way to use your overripe bananas! They’re made with a combination of oat flour and rolled oats with no butter and no refined sugar. They’re nutritious, wholesome, and so satisfying!
Ingredients
Dry Ingredients:
- 2 cups instant oats
- 1 cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup walnuts chopped
- ¼ cup chocolate chips optional
- ¼ teaspoon salt
Wet Ingredients:
- 2 eggs beaten
- 2 large bananas mashed
- ¼ cup honey
- ¼ cup olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven to 425ºF. Line a 12 cup muffin tin with cupcake liners or coat the muffin tin with cooking spray.
- Grind Oats. Place the 2 cups of instant oats into a blender or food processor and voila! oat flour.
- Combine the dry ingredients. In a large bowl add the oat flour, rolled oats, baking powder, baking soda, and salt. Mix.
- Combine the wet ingredients. In a medium bowl, add the bananas and mash them into a paste. Stir in honey, oil, eggs and vanilla. Mix well. Then fold in walnuts and chocolate chips.
- Make batter. Add the wet ingredients into the dry ingredients, stir everything together until there are no more dry ingredients
- Pour batter into muffin tin. Add two tablespoons of batter into each muffin cup.
- Bake. Place the muffin tin into the oven and bake for 5 minutes. Then reduce heat to 350ºF and continue baking for 17-20 minutes or until a toothpick comes out clean.
- Allow to cool completely and serve.
Notes
Store in an airtight container for up to 4 days.