Healthy Banana Oat Muffins (Dairy-Free)
Healthy Banana Oat Muffins (Dairy-Free)
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1 large egg
- 1/4 cup maple syrup
- 1/4 cup vegetable oil, or melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup chocolate chips, dark or semi-sweet (ensure dairy-free if needed)
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher. Add the egg, maple syrup, vegetable oil, and vanilla extract. Whisk until all the wet ingredients are well combined.
⏱️ 5 min
- 3
In a separate medium mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt until evenly distributed.
⏱️ 2 min
- 4
Gradually add the dry ingredients mixture to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
⏱️ 2 min
- 5
Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
⏱️ 1 min
- 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 7
Bake for 18 to 22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 375
- 8
Allow the muffins to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Banana Oat Muffins (Dairy-Free)
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1 large egg
- 1/4 cup maple syrup
- 1/4 cup vegetable oil, or melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup chocolate chips, dark or semi-sweet (ensure dairy-free if needed)
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher. Add the egg, maple syrup, vegetable oil, and vanilla extract. Whisk until all the wet ingredients are well combined.
⏱️ 5 min - 3
In a separate medium mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt until evenly distributed.
⏱️ 2 min - 4
Gradually add the dry ingredients mixture to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
⏱️ 2 min - 5
Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
⏱️ 1 min - 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min - 7
Bake for 18 to 22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 375 - 8
Allow the muffins to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min