Description
Deliciously moist gluten free and vegan banana oat muffins made with simple real food ingredients. No fuss, one bowl, healthy, and lightly sweet with the perfect texture.
Ingredients
Scale
- 2 tbsp ground flax seeds *** see note
- 5 tbsp warm water
- 1 cup mashed ripe banana (2–3 bananas)
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour (I use THIS blanched brand)
- 1 cup gluten free oat flour *** see note
- 1 cup gluten free oats
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom or cinnamon
- 1/2 tsp salt
- optional toppings: chopped walnuts and chocolate chips
Instructions
- Stir together ground flax seed and warm water in a small bowl to make flax “eggs.” Allow this mixture to sit and thicken for 10 minutes.
- Preheat oven to 325’F. Line muffin tin with 12 paper muffin liners.
- In a mixing bowl, whisk together flax eggs, mashed banana, coconut oil, maple syrup and vanilla until well incorporated.
- Add almond flour, oat flour, oats, baking powder, baking soda, cardamom, and salt. Mix well until fully combined.
- Divide batter evenly into 12 muffins liners. Top with optional chopped walnuts and chocolate chips.. Bake for 27-29 minutes, until golden and toothpick comes out clean.
- Cool on cooling rack. Enjoy!
Notes
I grind my own flax seeds in a coffee grinder as flax meal can go rancid pretty quickly. You can also buy pre-ground flax meal like this.
I grind my own gluten free oats into a fine flour but you can also purchase it like this. If making homemade, you can sift it for a finer texture or leave it coarse for a more hearty muffins.
Keywords: gluten free, vegan