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Healthy Banana Oat Muffins

Healthy Banana Oat Muffins are made from simple ingredients and are free of most allergens. Enjoy them as a nutritious and delicious breakfast!
Prep Time12 mins
Cook Time25 mins
Total Time37 mins
Course: Breakfast/ Snack, Healthy Treat
Cuisine: American
Keyword: Banana Muffin, Egg-Free Muffins, Gluten-Free Muffins, Healthy Muffins
Servings: 9 muffins
Author: Silvia Dunnirvine

Ingredients

  • 1/2 cup cassava or tapioca flour
  • 1/2 cup almond flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 pinch kosher salt
  • 4 ripe bananas
  • 1 cup plant based milk*
  • 1/3 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp chia seeds (or nuts) (optional)

Instructions

  • Add all the dry ingredients to a large bowl, except the chia seeds or nuts (if using). That will be added in the end.
  • In a second bowl add in the bananas and mash it using a fork, until creamy and very little chunks left (though some banana chunks will give the muffin a good texture).
  • Whisk in the milk, honey or maple syrup and vanilla extract.
  • Pour liquid ingredients into dry bowl and fold, using a spatula until well combined. DO NOT over work the dough. If using chia seeds or nuts, add that in as you start to fold the liquid and dry ingredients.
  • Use an ice cream scooper to easily pour batter into individual muffin cups that are lined with paper muffin liners or silicone molds. Fill more than 3/4 full (almost all the way to the top).
  • Bake at 375F degrees for 23-25 minutes. Insert toothpick to see if the muffins are cooked internally (see notes)**

Notes

*recipe was tested with both oat and coconut milk
**oven temperatures vary. Start checking at around 22 minutes. Note that "some" moisture may come out on the toothpick, that's likely from the very moist bananas. The muffins will naturally "dry out" slightly as they cool down.