Banana Oatmeal Muffins
Healthy muffins made with oats, gluten-free flour, and bananas. So good, easy to make, and ready in just under 30 minutes.
Servings 6 -8
- 3 Ripe banana mashed + plus more (sliced) for topping
- 1 cup Gluten-free baking flour or oat flour
- 1/2 cup Rolled oats or quick oats
- 3 tbsp Honey
- 1/4 Cup Coconut oil melted
- 1 large Egg room temp
- 1 tsp Vanilla extract
- 1 tsp Baking Soda
- 1 tsp Baking powder
- 1/2 tsp Cinnamon
- pinch salt
Preheat oven to 350 F and prepare a muffin tin with parchment cupcake liners.
In a mixer or large mixing bowl, whisk together the egg, mashed bananas, honey, and vanilla until smooth. Quickly whisk in the melted coconut oil until incorporated.
In a separate bowl, mix all the dry ingredients. Then Pour over the wet ingredients
Mix the wet and dry ingredients until they are well combined.
Distribute batter between 6 large muffin molds (or 9 smaller molds), top with a banana slice and bake for 15-18 minutes or until a toothpick comes out clean.
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or enjoy cold. May leave covered on the counter for up to 2 days.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Flour - Use any flour: oat flour, wheat flour, gluten-free or all-purpose
- Sweetener - Honey or maple syrup.
- Oil- coconut, olive oil, or vegetable oil
- Use Ripe bananas
Calories: 270kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 196mg | Potassium: 331mg | Fiber: 4g | Sugar: 17g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg