OAT FLOUR BANANA MUFFINS

Oat Flour Banana Muffins

---

Ingredients

• 1 ¼ cup Mashed Banana - about 4 medium ripe bananas (I USED 3)

  ▢½ cup Plant-Based Milk

  ▢1 tablespoon Apple Cider Vinegar OR LEMON JUICE

  ▢¼ cup Maple Syrup (i used honey)

  ▢¼ cup Coconut Sugar - – optional

  ▢1 teaspoon Vanilla Extract

  ▢⅓ cup Olive Oil - or melted plant-based butter (I USED COCONUT OIL)

  ▢2 cups Homemade Oat Flour - lightly packed

  ▢1 teaspoon Cinnamon

  ▢2 teaspoons Baking Powder

  ▢¼ teaspoon Baking Soda

  ▢¼ teaspoon Salt

  RECIPE TAKEN FROM: THE CONSCIOUS PLANT KITCHEN

  alicia’s notes: dark chocolate chips /bits are a nice add in, also walnuts.

  also added frozen blueberries to a few and those didn’t turn out well, possibly the excess liquid from the melting of the frozen blueberries

---

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liner. Lightly oil with cooking oil spray. Set aside.

In a small bowl, whisk plant-based milk and apple cider vinegar. Set aside until it curdles – about 3-4 minutes.

Mash ripe bananas with a fork, pack them in measuring cups and measure the exact amount required by the recipe. Set aside in a large bowl.

Add the prepared milk mixture in the same bowl, coconut sugar (if used), maple syrup, vanilla extract, and oil. Whisk well.

Add oat flour, baking powder, baking soda, salt, and cinnamon.

Whisk again until the batter is consistent and lightly thick.

Fill each muffin cup up to the top.

Bake for 35-40 minutes or until the top is dry, golden brown, and a toothpick inserted in the center of the muffins comes out with only a little crumb on it – not wet.

Cool down on a wire rack at room temperature for 1 hour, then store in the fridge for 1 hour to firm up nicely. Refrigeration also helps the paper liner unstick easily from the muffins.

Storage

Store in the fridge in an airtight container for up to 3-4 days or in a cake box at room temperature for 2-3 days.

Freeze for up to 1 month in zip-lock bags.