Oat Flour Banana Muffins
Soft, fluffy oat flour banana muffins made with ripe bananas, simple pantry ingredients, and a one-bowl method.
Equipment
- 12-cup muffin pan with paper liners
- Large Mixing Bowl
- Whisk
- Flexible spatula
- Fork or potato masher
- Measuring cups and spoons or kitchen scale
- Wire cooling rack
Ingredients
- 2 1/2 cups oat flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large overripe bananas mashed
- 2/3 cup brown sugar
- 2 large eggs room temperature
- 1/3 cup neutral oil
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips chopped walnuts, or blueberries, optional
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the oat flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, mash the bananas until mostly smooth.
- Add the brown sugar, eggs, oil, milk, and vanilla. Whisk until smooth and glossy.
- Add the dry ingredients to the wet ingredients and fold gently just until no dry streaks remain.
- Let the batter rest for 10 minutes, if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Add any optional mix-ins on top if desired.
- Bake for 20 to 24 minutes, until the tops are golden, spring back when lightly pressed, and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 15 to 20 minutes before serving.
Notes
Approximate nutrition per muffin: Calories 165, Carbohydrates 26g, Protein 4g, Fat 6g, Fiber 2g, Sugar 11g, Sodium 160mg
Nutrition information is automatically calculated and should be used as an approximation only.