Oat Flour Banana Muffins Recipe – Easiest Recipe Ever:- If you’ve been around for even a moment, you’ve probably heard me praise oat flour to the point of exhaustion. Blondies and cookies both get chewier and more flavorful as a result of this ingredient, in my opinion.
Oat Flour Banana Muffins Recipe – Easiest Recipe Ever
In addition to using it when I cook pancakes or waffles, I also use it as a substitute for the flour in my muffins and quick breads. I also have a recipe for brownies made with oat flour, and I guarantee that it will be posted on this site at some point in the future.
To tell you the truth, however, they got their start – as do all wonderful banana bread recipes – as a method to make use of bananas that were getting brown. I was looking for a recipe that would be suitable for the morning:
I wanted something that I could make the night before (with very little effort), put it in the refrigerator, and then bake several tall, dome-shaped muffins in the morning. Additionally, oat flour was developed because, well, it just worked out so nicely in this situation.
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup of coconut sugar
- 2 large eggs
- 1/2 cup milk (any kind but I used almond milk)
- 1 teaspoon vanilla extract
- 3 very ripe bananas (about 1 cup)
- 1 & 3/4 cups oat flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- A big pinch of cinnamon
- Extra rolled oats for topping
INSTRUCTIONS
Prepare a muffin tray by lining it with liners and preheating the oven to 350 degrees. Mix the melted butter and coconut sugar together in a large bowl using a whisk to mix the two ingredients. Whisk the eggs, milk, and vanilla extract together after adding them to the mixture.
After crush the bananas with a fork in a small bowl until they are completely smooth, add them to the liquid mixture and whisk them together to blend. With the use of a rubber spatula, incorporate the oat flour, baking soda, baking powder, salt, and cinnamon into the mixture then stir to blend.
Also see:- Strawberry Shortcakes Recipe – Learn under Expert Guide
Utilizing a big ice cream scoop, transfer the batter into the muffin pan that has been prepared, filling it almost all the way to the top. If desired, sprinkle additional oats on top of the batter. Bake the cake for fourteen to eighteen minutes, or until a toothpick inserted into the center comes out clean. Relax and take pleasure in it!
Nutrition
- Calories: 164kcal
- Carbohydrates: 31g
- Protein: 4g
- Fat: 3g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 0.003g
- Cholesterol: 28mg
- Sodium: 162mg
- Potassium: 156mg
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 48IU
- Calcium: 51mg
- Iron: 1mg
NOTES
To ensure that these muffins do not contain gluten, it is imperative that you use oat flour that has been verified as gluten-free. Muffins that are TALL should be cooked at a high temperature. By beginning with a high oven temperature and then gradually decreasing the heat,
you will be able to assist these muffins in achieving a significantly improved rise! If you want muffins that are moist, let the batter sit for twenty minutes. Because of this, the flour is given time to hydrate, and the batter is chilled, which results in muffins that are light and fluffy, and they rise higher.
STORAGE: Muffins can be kept for up to five days if they are stored in an airtight container. In addition, muffins can be stored in the freezer for up to three months if they are placed in a container that is suited for freezing or a gallon bag.
