I’ve got a few overripe bananas ready and waiting to be turned into these healthy (hello oat flour) and delicious banana nut oat muffins! (If you want them school-safe you can replace the nuts with pumpkin seeds or leave them out) They make the perfect freezer muffin, so double the batch and enjoy them all week. The recipe is from my cookbook This Kitchen is for Dancing but I’ve included it here as my Sunday gift. Lol!
2 cups oat flour (you can just pulse oats in a blender or food processor to make oat flour)
1 tbsp baking powder
1/2 tsp baking soda
pinch of sea salt
1/2 chopped walnuts
3 medium mashed bananas
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tbsp vanilla extract
2 tbsp rolled oats
1 tbsp coconut sugar
Carob Maple Syrup
1/2 cup pure maple syrup
2 tbsp water
1/3 cup carob or cacao powder
01. Preheat the oven to 325F. Coat muffin tin with non-stick spray and set aside.
02. In a medium bowl combine oat flour, rolled oats, baking soda, baking powder and salt.
03. In a medium bowl whisk the eggs. Add the maple syrup, mashed banana, coconut oil, and vanilla extract.
04. Add in the wet ingredients to dry. Mix to combine (do not over mix).
05. Pour batter into muffin tin. Sprinkle with rolled oats and coconut sugar.
06. Bake for 17 minutes or until a toothpick comes out clean.
07. Allow to cool and drizzle with optional chocolate sauce or carob maple syrup. Enjoy!