Are these banana oat muffins healthy?

Compared to most traditional muffin recipes, these carry much more nutritional value. Besides the high fiber content of oats and oat flour, you’ll also benefit from nutrients like Vitamin C, Vitamin B6, magnesium, and potassium found in bananas. And if you’re looking to avoid processed carbohydrates and sugars, you can feel good about knowing that these muffins have absolutely no conventional flour and no refined sugar.

Are these muffins gluten-free?

Use products made with certified gluten-free oats to make these banana oat muffins gluten-free. Oats often come in contact with gluten-containing grains during processing, so this is important to watch out for if you’re baking for someone with celiac disease or any sort of gluten sensitivity.

Can I make this in a loaf pan?

While I've only tested this recipe with a muffin pan, I do have a very similar recipe for oat flour banana bread that I highly recommend!

Oat Flour Banana Muffins (Easy and Healthy!)

Oat Flour Banana Muffins

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5 from 1 review

These healthy muffins are naturally-sweetened with ripe bananas and honey, and come packed with oats and oat flour to keep you feeling satisfied all morning long. Despite the fact that they're made without refined flour, sugar, or butter, they're light, moist, and delicious!

Author: Alexandra
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: muffins
Method: baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

3 cups (286 grams) oat flour
1 1/3 cups (124 grams) old-fashioned rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (170 grams) honey
1/3 cup (75 grams) coconut oil, melted
2 large eggs
1 1/2 cups (361 grams) mashed ripe bananas
3/8 cup (92 grams) unsweetened oat milk
2 teaspoons vanilla extract

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Instructions

Preheat oven to 375ºF and spray a standard-size 12-cup muffin tin with nonstick cooking spray.
In a large bowl, whisk together the oat flour, oats, baking powder, and salt.
In a separate bowl, whisk together the honey and melted coconut oil. Add the eggs and whisk them in thoroughly. Pour this into the oat flour mixture.
Using the (now empty) second bowl, whisk together the remaining wet ingredients: mashed bananas, oat milk, and vanilla extract. Combine with the dry ingredients, folding everything together with a rubber spatula until evenly incorporated.
Transfer the muffin batter to the prepared pan, filling each cup nearly to the brim.
Bake muffins in preheated oven for 17-23 minutes, or until a toothpick inserted into the center of one comes out clean. Let cool in the pan for at least 15 minutes. Then, transfer to a wire rack to finish cooling.

Notes

Ingredients Notes:

Quick-cooking oats can also be used.
Honey can be substituted with maple syrup or agave syrup.
Coconut oil can be substituted with another neutral-flavored cooking oil, such as avocado or vegetable oil.
Frozen bananas can be used; just defrost them first!
Oat milk can be substituted with any other unsweetened, dairy-free milk alternative, or cow's milk.
For gluten-free banana oat muffins, make sure your oats, oat flour, and oat milk are certified gluten-free.

Storing, Freezing, and Reheating

Muffins should be stored in an airtight container or zip-top plastic bag. They can be kept at room temperature for 3-5 days, or in the refrigerator for up to one week.
To freeze muffins, wrap them individually in plastic wrap and store inside a freezer-safe container or plastic bag. Freeze for up to 3 months, and defrost at room temperature.
Muffins can be warmed in the microwave for 30-40 seconds before serving if preferred.

Find it online: https://www.brighteyedbaker.com/banana-oat-muffins-gf-dairy-free/