Nut-Free Mini Banana Oat Muffins
Makes ~36 mini muffins
INGREDIENTS
1 cup oat flour
1/2 cup gluten-free rolled oats
2 tablespoons hemp seeds (optional)
1/2-1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
heaping 1/4 teaspoon fine grain sea salt
2 large ripe bananas
2 eggs (sub with flax eggs to make vegan)
3-4 tablespoons maple syrup
2 tablespoons melted coconut oil/olive oil
1 teaspoon vanilla extract
mix ins: blueberries, pumpkin seeds, chocolate chips
METHOD
Preheat oven to 350 degrees F. Line a mini muffin tin with unbleached parchment liners.
In a bowl, combine oat flour, oats, hemp seeds, cinnamon, baking powder, baking soda, and salt. Mix well.
In a large bowl, mash the bananas and add in the eggs, maple syrup, oil, and vanilla. Mix together.
Add the dry ingredients to the wet ingredients and use a spatula to combine. Fold in any additional mix-ins.
Use a cookie scoop or spoon to pour the batter into the muffin tins. Garnish with a banana slice, chocolate, rolled oats, hemp seeds, or pumpkin seeds.
Bake in the oven for 10-12 minutes (every oven is different) or until the tops are lightly golden and a toothpick comes out clean.
Allow to cool in the muffin tin before removing. I like to continue the cooling process on a wire rack.
