Banana Oat Muffins
Servings: 12 muffins
Equipment
- Large mixing bowl
- Medium sized mixing bowl
- Mixing spoon
- Measuring cups and spoons
- Muffin tin
Ingredients
Mix dry ingredients together:
- 1 ½ cups white flour or whole wheat*
- 1 cup oat flour** or regular rolled oats
- ¼ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Mix together liquid ingredients:
- 2 eggs
- ¼ cup olive oil or any other oil you use in baking
- ¼ cup of coconut or almond milk sub any milk
- 2 overripe bananas mashed about one cup
Topping:
- chocolate chips dairy free to sprinkle
Instructions
Instructions:
- Preheat the oven to 350 F.
- In a large bowl mix together the dry ingredients.
- In a medium sized bowl mix together the liquid ingredients.
- Add the liquid ingredients to the dry and fold together to combine. There may still be little spots of flour in some places and that is good because you want it a bit lumpy looking. You don’t want to over mix them.
- Spoon into paper lined muffin tins. Bake at 350 F for 16 minutes or until a toothpick inserted in the center comes out clean. The tops of the muffins will spring back up when touched.
Notes
*If you use whole wheat flour you will want to add 2 extra TBSP of coconut milk. It absorbs more liquid then white. **I blend my oats to give them a fluffier texture. I make my own oat flour by putting 1 cup of rolled oats/quick cooking oats, into a high powered bender for 30 seconds or until fairly smooth.