Description

Soft, moist fan-favorite Healthy Banana Muffins made with almond and oat flour and lightly sweetened with maple syrup. The texture of these muffins is so amazing, you'd never guess they're gluten free and dairy free. They freeze great and kids love them!

Ingredients

Units Scale

1 1/4 cups mashed very overripe bananas (about 3 medium)
2 large eggs
1/3 cup pure maple syrup
1/4 cup avocado oil or melted coconut oil
1 tsp vanilla extract
1 1/4 cups packed almond flour (163g)
1 1/4 cups certified GF oat flour (124g)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp fine sea salt
1/2 cup chocolate chips or dark chocolate chunks, optional

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Instructions

Preheat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray or line with paper liners.
Place bananas in a large mixing bowl. Mash well with a fork. Add eggs, maple syrup, oil, and vanilla and whisk until combined.
Add almond flour and oat flour, baking soda, baking powder, cinnamon and salt. Whisk until incorporated. Fold into chocolate chips if using.
Spoon mixture evenly into muffin tin. Bake for about 25 minutes, or until a toothpick inserted into the center comes out almost clean. Allow muffins to cool in tin for 15 minutes before carefully removing them and transferring to a wire rack to cool completely.

Notes

VEGAN: Whisk together 2 tbsp ground flax with 1/3 cup water in a bowl. Set aside to gel, then use in recipe in place of eggs.

The original recipe posted on 1/5/22 called for 2 tbsp oil, 1/4 cup maple syrup, and walnuts.