Gluten Free Banana Oat Muffins

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Gluten Free Banana Oat Muffins: a one bowl recipe for warm, moist and lightly sweet Banana Oat Muffins made with simple ingredients!


Wet Ingredients:
3 medium, very ripe bananas (a little over 1 cup)
¼ cup melted coconut oil
¼ cup pure maple syrup
¼ cup coconut sugar,
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 5 mins)
½ cup unsweetened almond milk, room temperature
1 teaspoon pure vanilla extract

Dry Ingredients
1 ¾ cups gluten free oat flour (blend rolled oats into a flour)
1 ¼ cups gluten free rolled oats, more for topping
1/3 cup crushed walnuts
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon

2 tablespoons rolled oats (optional)


Preheat the oven to 160°C. Coat a standard, 12-muffin pan with nonstick spray or oil.
Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, sugar, flax eggs, milk and vanilla. Whisk until well incorporated.
Add oat flour, oats, walnuts, baking powder, baking soda and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Be careful not to overmix, as doing so will result in tough muffins.
Pour batter evenly into the prepared muffin pan. Optional: sprinkle the muffin tops with rolled oats and sugar.
Bake for 22-26 minutes.
Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!

- Storage notes: Store in an airtight container for up to 1 week.

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