Ingredients
Method
- Preheat the oven to 425°F (220°C). Grease a 12-cup muffin pan or line with paper liners.
- Blend the oats until finely ground. Transfer the oat flour to a large mixing bowl, add the remaining dry ingredients, and mix well.
- Combine all wet ingredients in the blender and process until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Fill the muffin cups approximately three-quarters full with batter. Sprinkle with additional oats before baking, if desired.
- Bake for 8 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 10 to 15 minutes, or until a toothpick comes out clean.
- Allow the muffins to rest in the pan for 5 minutes before transferring them to a cooling rack. Serve while warm.
Nutrition
Notes
*Oats - You can use the same amount of oat flour in place, about 270g/9.5oz.
Helpful tips
- Using frozen bananas - Frozen bananas can be used in place of fresh ones. Allow them to thaw completely beforehand and drain off excess liquid before use.
- Weigh out ingredients if possible -A weighing scale will provide a more precise measurement, ensuring success in making these muffins. However, if you choose to use measuring cups instead, I highly recommend checking out this post, 'How to measure flour correctly.
- Avoid overbaking -To avoid dry and crumbly muffins, make sure not to overbake them. If you're trying this recipe for the first time, check on the muffins after 18 minutes by inserting a toothpick down the center. The muffins are done baking if the toothpick comes out fairly clean with a few moist crumbs.