Banana Oat Muffins
Ingredients
- 2 cups Rolled oats Ground into flour.
- 1 cup Whole wheat flour
- 3 large Ripe bananas Mashed.
- 3/4 cup Almond milk
- 1/3 cup Maple syrup
- 1/4 cup Coconut oil Melted.
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 1/2 cup Walnuts Chopped, optional.
Steps
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Grind oats in food processor to create oat flour.
- In a large bowl, mix oat flour, whole wheat flour, baking powder, and cinnamon.
- In another bowl, mash bananas and mix with almond milk, maple syrup, coconut oil, and vanilla.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in walnuts if using.
- Divide batter evenly among muffin cups.
- Bake for 22-25 minutes until toothpick comes out clean.
- Cool completely and store in airtight container for up to 5 days.
- Freeze for up to 3 months.
Nutrition Info (per serving)
| Calories | 185 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | g |
| Sugar | g |