Recipe for healthy homemade Banana Oat Muffins

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banana oat muffins

Healthier, wheat-free muffins perfect for breakfast or a snack. Made with homemade oat-flour and naturally sweetened.

I’ve made these muffins four times now. The first time for myself, the second for a camping trip, the third for a bachelorette weekend and then this week to bring to a friend who recently had a baby. Each time I made them I didn’t change a thing except how I sweetened them. And, everyone who ate them loved them. They are my definite go-to banana muffin for any and all muffin-requiring occasions.

Banana Oat Muffins

I’ve included three options for sweetening these muffins: coconut sugar, brown sugar, and dates. Coconut sugar is a great substitute for brown sugar cup-for-cup. However, if you don’t have coconut sugar on hand brown will do. I also love using pitted medjool dates. Simply soak the dates in warm water to soften them up for a few minutes, then pulse them in a food processor until a paste forms. Add them to the liquid ingredients when needed.

People still think ‘wheat-free’ or ‘gluten-free’ baking doesn’t taste good – well, these muffins will prove you wrong. I had girls commenting that “usually gluten-free stuff doesn’t taste very good, but these are really delicious.” The fact that you make your own oat-flour for these muffins doesn’t make them any less delectable than muffins (or other baked goods) made with all-purpose flour. Flour is flour, it’s just a different source. That being said, if you don’t have access to a food processor, or oat flour, you can definitely substitute another flour in its place (though I’ve only used oat flour thus far.)

Banana Oat Muffins

Banana Oat Muffins

Like overnight oats, but in a muffin. Makes 12 good-sized muffins.

Note: Oat flour is just regular oatmeal in powder form, which you can do by processing 2 cups rolled oats in a food processor. It will yield about 1 ½ cup oat flour (refer to step #3 in directions below for details). I’ve given you a few options to sweeten the muffins. I’ve made them four times, and used coconut sugar, brown sugar and dates to sweeten. All yield delicious muffins!

INGREDIENTS

  • 1 1/2 cups rolled oats
  • 1 ½ cup oat flour
  • 1/2 cup plain, greek yogurt
  • 1/2 cup almond milk
  • 1/4 cup coconut sugar / brown sugar / 6-7 pureed dates
  • 1/3 cup canola oil / coconut oil / apple sauce
  • 2 large, ripe bananas mashed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 egg (or flax egg)
  • dash of nutmeg
  • dash of cinnamon

Special Equipment needed: Food Processor. If you don’t have one, a regular mixer/hand held mixer will do in it’s place for mixing. 

DIRECTIONS

  1. Preheat oven to 375°
  2. Mix rolled oats, yogurt and milk together in large bowl. Let stand for 5-10 minutes.
  3. It will require about 2 cups of rolled oats to make the 1 1/2 cups or oat flour you need. Just pulse the 2 cups rolled oats in the food processor until they turn to a powdery consistency.
  4. Combine oat flour, spices, baking powder and baking soda in a separate bowl. Add to soaked yogurt oats and set aside.
  5. Add banana, egg, sugar (or dates) and oil to the food processor and process for 30 seconds. Pulse until all is combined.
  6. Pour the liquid mixture over the oat mixture and, using a spatula, fold together.
  7. Fill greased or lined muffin cups 2/3 of the way. Sprinkle tops with rolled oats. Bake for approximately 20 minutes.

Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins

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Alicia Conti is a food blogger creating recipes for healthier sweet treats and clean eats. Blogging since 2008 at Bakeaholic.ca, she's swapped the butter for coconut oil and altered most-loved recipes to better suit the needs of those with food allergies after learning of her own food intolerances. She creates her own healthier recipes as well as tests and alters cookbook recipes.
@Bakeaholic

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