Banana Oat Muffins

Banana-Muffin
Bananas and nuts, the perfect combination in a muffin. These nutritious treats are great for breakfast or as an afternoon snack.

Ingredients

 2 cups rolled oats (to create flour)
 ½ cup unblended rolled oats
 1 teaspoon baking soda
 2 teaspoons baking powder
 1 tablespoon ground flax
 2 tablespoons water
 1 ½ cups mashed ripe bananas (about 3 small bananas)
  cup maple syrup
  cup unsweetened, unflavored plant milk of your choice or replacement liquid
 1 tablespoon apple cider vinegar
 2 teaspoons pure vanilla extract
 1 cup chopped pecans

Instructions

1

Preheat oven to 350° F.

2

Place the rolled oats in a blender jar and blend until you have flour. Place in a small bowl with the unblended rolled oats, baking soda, and the baking powder. Mix and set aside.

3

In a small cup or bowl, mix the ground flax seed with water. Set aside for 2 minutes to set.

4

Place the mashed bananas, flax mixture, maple syrup, plant milk, vinegar, and vanilla in a large bowl. Whisk to mix.

5

To the wet ingredients, add the dry ingredients and stir just until mixed.

6

Fold in the nuts.

7

Place the batter into a silicone or other non-stick muffin pan or use paper cupcake holders. By using this method, you will not have to use any oil to coat the tin for easy removal.

8

Bake for 30 minutes. Check if the muffins are done by inserting a toothpick into the middle. When you remove the toothpick, it should come out clean.

9

Remove the muffin pan from the oven. Let the muffins sit for 12 minutes.

10

When partially cool, run a butter knife around the muffins. Gently remove them from the tins and place on a wire rack to cool completely.

11

Notes:
Good split and toasted the next day. Store in a covered container. Will keep for 2-3 days. Can be frozen for longer storage.

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

Ingredients

 2 cups rolled oats (to create flour)
 ½ cup unblended rolled oats
 1 teaspoon baking soda
 2 teaspoons baking powder
 1 tablespoon ground flax
 2 tablespoons water
 1 ½ cups mashed ripe bananas (about 3 small bananas)
  cup maple syrup
  cup unsweetened, unflavored plant milk of your choice or replacement liquid
 1 tablespoon apple cider vinegar
 2 teaspoons pure vanilla extract
 1 cup chopped pecans

Directions

1

Preheat oven to 350° F.

2

Place the rolled oats in a blender jar and blend until you have flour. Place in a small bowl with the unblended rolled oats, baking soda, and the baking powder. Mix and set aside.

3

In a small cup or bowl, mix the ground flax seed with water. Set aside for 2 minutes to set.

4

Place the mashed bananas, flax mixture, maple syrup, plant milk, vinegar, and vanilla in a large bowl. Whisk to mix.

5

To the wet ingredients, add the dry ingredients and stir just until mixed.

6

Fold in the nuts.

7

Place the batter into a silicone or other non-stick muffin pan or use paper cupcake holders. By using this method, you will not have to use any oil to coat the tin for easy removal.

8

Bake for 30 minutes. Check if the muffins are done by inserting a toothpick into the middle. When you remove the toothpick, it should come out clean.

9

Remove the muffin pan from the oven. Let the muffins sit for 12 minutes.

10

When partially cool, run a butter knife around the muffins. Gently remove them from the tins and place on a wire rack to cool completely.

11

Notes:
Good split and toasted the next day. Store in a covered container. Will keep for 2-3 days. Can be frozen for longer storage.

Banana Oat Muffins