This is one of the first recipes I put up on the blog and I still love how easy and healthy they are. They also happen to be the third most popular recipe! (Coming in after this easy Alfredo Sauce and fabulous Sweet Potato Breakfast Casserole.)
These Oat Flour Banana Muffins (that are dairy and wheat free) make the perfect breakfast, snack, and freezer food. That means you can make a double or triple batch and enjoy the wonderful smells wafting through your kitchen one day and stock your freezer for the next few weeks at the same time.
Guess what else? There’s no added sugar. That’s right, not even honey, maple syrup, or stevia. Using ripe bananas adds the perfect sweetness. That makes me happy as I try to keep breakfasts with sugar to special occasions.
All that to say, if your family is used to sweet muffins, you might want to use the chocolate chips or add a little honey (or even sugar) the first time you make them and each time you make them use less. We all eat and enjoy them just as they are though.
Mini muffins work best in our house. They are the perfect size for a 4 year old and a 20 month old. Less waste if they decide they aren’t hungry anymore after one bite, if you know what I mean. Of course you can make this recipe into bread or regular muffins as well.
Watch the cooking time closely the first time you make these – we all fill our muffins tins to different levels, oven temperatures vary, and pans cook differently.
Depending on how full you fill your pans this recipe will make 36-48 mini muffins. Last time I made it we got 12 mini muffins and 11 regular sized ones out of a batch.
I hope you enjoy these wheat free dairy free oat flour banana muffins as much as we do knowing you’ll be feeding your family a healthy, nutritious, and portable breakfast.
- 5-6 ripe bananas (to equal 2 cups smashed)
- ½ cup melted coconut oil
- 2 eggs
- 1 T. vanilla extract
- 3 cups oat flour
- 2 t. cinnamon
- 2 t. baking powder
- 1 t. baking soda
- ½ t. salt
- Optional - nuts or chocolate chips
- Preheat oven to 350 degrees.
- In a large mixing bowl smash the bananas with a fork or pastry cutter. Add in the coconut oil, eggs and vanilla. Mix well.
- In a separate bowl combine oat flour, cinnamon, baking powder, baking soda and salt. Whisk together.
- Add the dry ingredients to the wet and stir until combine.
- Place in greased muffins tins or bread pans.
- Bake for 10-12 minutes for mini muffins.
- Cool on wire rack.
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