I shared these healthy banana bread muffins on Instagram story over the weekend and many of y’all wanted the recipe! Majority of the recipes I come across for muffins or baked breakfast breads contain a cup, or more, of refined sugar and I try to avoid that when possible. This recipe is made with oat flour – one of my favorites to bake with – and only a 1/2 cup of maple syrup.
I added in ground flaxseed for an extra health boost, but you could also add in chopped nuts, dried fruit, etc. These healthy banana bread muffins are so delicious and won’t have you missing the traditional sugar filled banana bread. I tightly wrap half of these up (individually) and store in the freezer to pull out on busy mornings.
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servings
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- 3 cups old fashioned oats *or about 1.5 cups oat flour
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking soda
- 3/4 tsp sea salt
- 2 eggs
- 1 cup unsweetened almond milk
- 1 cup mashed ripe bananas tightly packed
- 1/2 cup maple syrup
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/4 cup ground flaxseed optional
Ingredients
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- Heat oven to 375 F. Line muffin pan with parchment paper liners or non-stick spray and set aside.
- If using rolled oats, place in a food processor and and pulse until they have a flour like consistency. Add the pumpkin pie spice, baking soda and salt (and flaxseed if using) pulse again to evenly mix.
- If using pre-made oat flour, place in a large mixing bowl along with the pumpkin pie spice, baking soda and salt (and flaxseed if using). Stir to evenly mix.
- In another bowl, beat the eggs lightly, and then add in the mashed bananas, maple syrup, milk, coconut oil and vanilla extract. Stir to combine.
- Add the wet bowl to the dry ingredients and gently stir to just combine. You don't want to overmix!
- Scoop the batter into the muffin tins and bake for 17-18 minutes.
recipe adapted from gimme some oven
Yum! Any recipe with pumpkin pie spice must be good! Can’t wait to make.