Banana Nut Oat Muffins made healthy with oat flour, only 1/4 cup sugar, nuts, and plenty of mashed banana for a simple, sweet and healthy breakfast.
Do you have a favorite banana bread or banana muffin recipe?
I feel like everyone grows up either having THE BEST banana bread recipe that their Mom or Grandma makes (like me), or they know the store that has THE BEST banana bread (like my husband).
You might not only have a very specific version of banana bread in your head – I also think there’s a few specific banana bread “camps” if you will.
- Camp plain ole’ banana bread (no extra’s here!)
- Camp Chocolate Chip Banana Bread (how else do you eat it?!)
- Camp Banana Nut Bread (which is usually the one that Grandma likes best, ha!).
Sure, you can get fancy and make Pumpkin Banana Bread, or Banana Strawberry Bread.. the list goes ON. Adding mashed banana to ANY Bread is a fabulous idea. But, the three breads above seem to be the most common.
You know what my favorite Banana Bread is? …all of them…
I like the simplicity of a plain banana bread that you can top with anything your heart desires. I looove chocolate chips in my banana bread (with peanut butter on top it’s glorious). And, for a texture lover like myself, banana nut bread is the bees knees.
How about today we focus on a healthy, hearty yet moist, banana bread recipe that isn’t loaded with sugar? These gluten-free and dairy-free Banana Oat Bread Muffins are simple, easy to make, filled with oat flour and walnuts, and will make your mornings a breeze (I love how muffins make a great grab-and-go breakfast!).
If you’re looking for a super sweet banana bread recipe, this isn’t the one for you then. If you’re used to quick breads with a cup or more of sugar in them, these simple, mostly naturally sweetened muffins may not float your boat, like they do mine (and that’s okay!).
Let’s get to baking these healthy, easy, Banana Nut Oat Muffins!
To begin, spray non-stick spray on a muffin pan, in all 12 cavities. This recipe makes 12 muffins. Preheat your oven to 350 too.
Now, in a small mixing bowl, add your dry ingredients and stir them together (oat flour, baking powder, baking soda, salt, cinnamon, nutmeg).
Next, in a large mixing bowl, add your wet ingredients and whisk them together (mashed banana, sugar, coconut oil, almond milk, vanilla and eggs).
Pour your dry ingredients into your wet ingredients and stir them together, till everything is well incorporated. Lastly, fold your chopped walnuts into the batter.
Fill your muffin cavities about 3/4 of the way full, using all of the muffin batter. These Banana Nut Oat Muffins should rise beautifully and have nice tall muffin tops.
Bake them in the oven for 16-18 minutes, or till the tops of the muffins are springy to touch, and a toothpick inserted comes out clean.
Let cool.. and devour! 🙂
TIP: For the sake of ease and to ensure your baked goods turn out and aren’t a crumbly mess, I recommend buying oat flour for muffins. Unless you have a high powered blender and can get your oats blended up as fine as the oat flour you can buy in a store. For example, my blender does a great job blending up oats, but my food processor does not blend my oats up fine enough.
These light, simple Banana Nut Oat Muffins are one of my favorite healthy breakfast recipes. Top them with peanut butter (YUM!), strawberry jam, or cinnamon butter for one heckuva muffin! 🙂
- 1 3/4 cup oat flour (certified gluten-free)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 cup ripe, mashed banana (about 2 large bananas)
- 1/4 cup sugar
- 1/4 cup coconut oil, melted (or butter)
- 1/2 cup almond milk (or milk of choice)
- 1 tsp vanilla
- 2 eggs
- 3/4 cup walnuts, chopped
To begin, preheat your oven to 350 and spray nonstick spray in a muffin pan.
In a small mixing bowl, add your dry ingredients and stir them together (oat flour, baking powder, baking soda, salt, cinnamon and nutmeg).
In a large mixing bowl, add your wet ingredients and whisk them together (mashed banana, sugar, coconut oil, almond milk, vanilla and eggs).
Add your dry ingredients to your wet ingredients and stir them together till all is well incorporated. Lastly, fold in your chopped walnuts.
Fill each muffin cavity about 3/4 way full, until all of your batter has been used up.
Bake in the oven for 16-18 minutes, or till the tops of the muffins are springy to touch and a toothpick inserted comes out clean.
Let cool, and devour!
Stored on the counter, in an airtight container, these muffins will only last about 2-3 days. Stored in the fridge, these muffins should last about a week. You can also freeze them for later.