Healthy Banana Muffins

Course: Breakfast

Cuisine: American

Keyword: healthy banana muffins

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings:

Calories: 181kcal

Author: Megan Gilmore

These fluffy banana muffins are made with whole grain oat flour, and taste like banana bread! All you need is one bowl and a few simple ingredients to make them.

Print Recipe Add to Collection

US Customary - Metric

Ingredients

1 cup mashed banana (2 medium ripe bananas)
1 1/4 cups oat flour
3 large eggs
1/2 cup coconut sugar
1/4 cup olive oil
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup chopped walnuts (optional topping)

Instructions

Preheat the oven to 350ºF and line a muffin tin with 12 paper liners. In a large bowl, combine the mashed banana, oat flour, eggs, coconut sugar, olive oil, cinnamon, baking powder, and salt. Mix well, until the batter looks relatively smooth.
Use a 1/4 cup measure to pour the batter into the prepared muffin tin. Top each muffin with a few chopped walnuts, if desired. (Or omit for a nut-free recipe.) Bake the muffins at 350ºF for 20 to 22 minutes, or until the tops of the muffins feel firm in the center.
Let the muffins cool in the pan for at least 20 minutes, then they are ready to serve. You can store leftover muffins at room temperature for up to 2 days, or they will last longer in an airtight container in the fridge, for up to 1 week. You can also freeze leftover muffins in an airtight container for up to 3 months.

Video

Notes

Nutrition information is for 1 of 12 muffins, including the optional walnut topping. This information is automatically calculated, and is just an estimate, not a guarantee.

Nutrition