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Banana Oat Muffins

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Muffins have always been one of my favorite comfort foods, and one I seriously missed when I went vegan/gluten free. It’s not easy to find a muffin that’s vegan and gluten free, let alone a good one. And the ones that are good are usually pretty complicated to bake. So, you can imagine my excitement when I discovered this recipe. These Banana Oat Muffins are light and fluffy, super tasty and not too sweet, and ridiculously simple. Enjoy!




Banana Oat Muffins
Yields 12
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 4 ripe medium bananas
  2. 1/2 cup nut butter (I use 1/4 cup peanut butter and 1/4 cup of Justin’s Chocolate Hazelnut Spread when I’m feeling extra decadent)
  3. 4 Tbsp maple syrup
  4. 2 tsp vanilla extract
  5. 1 1/2 cups oat flour (I usually start with rolled oats and blend them in a food processor)
  6. 4 Tbsp flax seed
  7. 1 tsp baking soda
  8. 1 tsp cinnamon
  9. 1/2 tsp salt
  10. 1/2 cup chocolate chips (or more to taste)
Instructions
  1. Preheat the over to 375° F and oil a muffin tin.
  2. Mash your ripe bananas in a large mixing bowl.
  3. Mix in the nut butter, maple syrup and vanilla extract and stir to combine.
  4. Add the oat flour, flax seed, baking soda, cinnamon, and salt and stir until the batter is well mixed and the texture is consistent.
  5. Mix in the chocolate chips.
  6. Divide the batter into the muffin tin and bake for 15-18 minutes, until the tops are browned and a toothpick comes out clean.
  7. Let cool for about 10 minutes before removing from muffin tin and serving.
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