Vegan Oil-free Banana Muffins
Servings: 9 muffins
Ingredients
- 4 small very ripe bananas covered in brown speckles is ideal
- ⅓ cup unsweetened applesauce
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup oat flour I grind my own in my blender using old fashioned rolled oats
- ¼ cup almond flour
- ¼ cup gf flour I use Bob’s Red Mill 1-to-1 baking flour
Instructions
- Begin by preheating your oven to 350 degrees. Line a muffin tin with baking cups and set aside.
- In a large mixing bowl, mash the bananas with a fork. Add in the applesauce, baking powder, baking soda, and spices. Stir well.
- If you are making your own oat flour, pour one heaping cup of rolled oats into your blender and whiz it up until it forms a flour. Pour the oat flour, gf flour, and almond flour into a small bowl and whisk to break up any lumps.
- Pour the flour mixture into the wet ingredients and stir until combined.
- Fill the baking cups with batter, about 3/4 full. Mine usually makes about 10 muffins, depending on how much I fill them. Top with any goodies of your choice, I used dark chocolate chips, chopped walnuts and a sprinkle of oats.
- Bake for 25-27 minutes, until deep golden brown. Allow the muffins to rest in the pan for 10 minutes before removing them and placing them on a cooling rack.
- Store any leftover muffins at room temperature, in an airtight container. Enjoy for breakfast, snack, or dessert!