Ingredients

The following ingredients have 9 Servings
  • 1 ⅔ cups oat flour (tutorial here)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup mashed banana (about 2 medium bananas)
  • 1/3 cup avocado oil (or other light oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk of choice (I used oat milk)

Instruction

  • Preheat oven to 350ºF and grease or line 9 cavities of a 12-cup muffin pan; set aside.
  • In a medium bowl combine oat flour, baking powder, baking soda, cinnamon and salt; set aside.
  • In a large bowl combine mashed banana, oil, eggs and vanilla. Add in half of the flour mixture, stir a few times then add in milk and remaining flour; stir until just combined.
  • Evenly distribute batter into 9 muffin cups, filling about 3/4 way full.
  • Bake for about 17-20 minutes, until inserted toothpick into center of muffin comes out clean. My muffins took 18 minutes.
  • Allow muffins to cool in pan for about 10 minutes before transferring to wire rack. Muffins can be stored at room temperature and best enjoyed within 3-4 days.