Gluten Free Banana Oat Muffins (Vegan, GF

• Vegetarian
• Gluten free

• Produce

  • 3 Bananas, medium very ripe

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 2 Flax eggs

• Breakfast Foods

  • 1 1/4 cups Rolled oats, gluten free
  • 2 tbsp Rolled oats

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/4 cup Coconut sugar
  • 1 tsp Coconut sugar* (optional
  • 1 3/4 cups Gluten free oat flour
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on beamingbaker.com

Description

Ingredients

• 3 medium, very ripe bananas (a little over 1 cup)
• ¼ cup melted coconut oil
• ¼ cup pure maple syrup
• ¼ cup coconut sugar*, more for topping
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 5 mins)
• ½ cup unsweetened almond milk, room temperature
• 1 teaspoon pure vanilla extract
• 1 ¾ cups gluten free oat flour
• 1 ¼ cups gluten free rolled oats, more for topping
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 tablespoons rolled oats (optional)
• 1-2 teaspoons coconut sugar* (optional)

Directions

• Preheat the oven to 325°F. Coat a standard, 12-muffin pan with nonstick spray or oil.
• Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, sugar, flax eggs, milk and vanilla. Whisk until well incorporated.
• Add oat flour, oats, baking powder, baking soda and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Be careful not to overmix, as doing so will result in tough muffins.
• Pour batter evenly into the prepared muffin pan. Optional: sprinkle the muffin tops with rolled oats and sugar.
• Bake for 22-26 minutes.
• Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!