Oat Flour Muffins
These Oat Flour Muffins are perfectly moist, fluffy and come together in just one big bowl! They're made with wholesome ingredients and are fully gluten free, dairy free and vegan. The perfect healthier grab-and-go breakfast or snack that’s freezer-friendly, too.
Servings: 6 muffins
Ingredients
- 1 medium ripe banana
- ¼ cup maple syrup
- ½ cup almond milk or other plant based milk
- 3 tablespoons nut butter I used almond butter this time but really any nut/ seed butter would work well
- 1 teaspoon vanilla extract
- ⅔ cup oat flour
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- pinch salt
- ½ teaspoon cinnamon
- ½ cup mix-ins such as blueberries of chocolate chips plus more for topping if desired
Instructions
- Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).
- In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.1 medium ripe banana, 1/4 cup maple syrup, 1/2 cup almond milk, 3 tablespoons nut butter, 1 teaspoon vanilla extract
- Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).2/3 cup oat flour, 1/2 teaspoon baking soda, 1 tablespoon baking powder, pinch salt, 1/2 teaspoon cinnamon
- Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.1/2 cup mix-ins such as blueberries of chocolate chips
- Bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!
Video
Notes
- To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
- To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Nutrition
Serving: 1muffin | Calories: 163kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 335mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg
