This Banana Oat Muffin recipe is one of my favorites for summertime, not just because it is wheat free so I can avoid my allergies, but because it tastes like a scrumptious breakfast or dessert while still being fairly healthy. It is made with oat flour, which helps mix up what grains you are eating, and is a good source of fiber. I also added a honey substitute for the sugar, so you can enjoy these muffins with a wonderful natural sugar that has so many helpful properties if you choose. Even if you do not have allergies, this recipe is great for something new, and nevertheless enjoying a classic favorite. Let’s get baking!
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Makes 12 regular sized muffins.
Ingredients:
- 3 Bananas (very ripe)
- 1 Egg
- 1/2 Cup Sugar (or substitute 3 Tbsp Honey- I personally prefer the honey)
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 Cup Canola Oil
- 1 tsp Vanilla
- 2 Cups Oat Flour
- 1/4 Cup Walnuts (Optional)
- Brown Sugar (to sprinkle on top)
Directions:
- Preheat oven to 400 degrees F.
- Cut and mash the bananas in a medium or large mixing bowl.
- Mix in the sugar or honey. Add the other dry ingredients and stir.
- Add the remaining wet ingredients. Stir. If the mixture is too dry, add just a small amount of water as you stir (I usually use about 1/4 cup).
- Pour into muffin cups and sprinkle brown sugar on top of each muffin.
- Bake for 20 minutes.
- Let cool and enjoy!
*If using beaters, add 1/2 Cup of water, as the beaters tend to make the batter more dense.
