Treat yourself and your immune system to these healthy banana-oat muffins, packed with protein and fiber, and sweetened with raw, unfiltered honey. Make them gluten-free by using GF oats!

Why flour free?

A few years ago, someone close to me was diagnosed with Celiac Disease. I am always on the lookout for delicious GF recipes to make since a lot of GF breads I have tried are dry and crumbly. These flour-free muffins are moist, fluffy and delicious!

I worked hard to come up with these flour-free, healthy banana-oat muffins. They’re very similar to banana bread with a light flavor and amazing texture.

While creating these muffins, I decided to keep them as healthy as possible. I did this by using Greek yogurt for added protein, honey to sweeten, and oat flour for texture and fiber. I think you’ll really enjoy this guilt-free muffin, my family sure does!

What is oat flour?

This recipe uses oat flour in place of all purpose flour. Making oat flour is very simple. I like to use my food processor to blend old fashioned oats for 20-30 seconds to create a textured oat flour. 2 cups of oats blended creates 1 1/2 cups of oat flour, the exact amount needed in this recipe.

Healthy Banana-Oat Muffins (flour and sugar free!)

Handmade Farmhouse

Treat yourself and immune system with these healthy banana-oat muffins, packed with protein and fiber, and sweetened with raw honey.

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Prep Time 10

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings 18 muffins

Ingredients

1/2 cup greek yogurt We love coconut or vanilla
1/3 cup vegetable oil
1/2 cup low fat milk almond milk is fine
1/2 cup raw, unfiltered honey Warm for 15 seconds if needed to help it incorporate easier.
2 large eggs
1/2 tsp vanilla
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 1/4 cups old fashioned oats
1 1/2 cups oat flour
2 ripe bananas mashed
chopped walnuts or pecans for garnish

Optional toppings or add-ins

Flax seed, chai seed, walnuts, flaked coconut

Instructions

*This recipe calls for oat flour. It's simple to make! Simply pulse 2 cups of oats in your food processor for 20-30 seconds and it will create a textured flour. 2 cups will make 1 1/2 cups of oat flour, the perfect amount for this recipe.
2. Preheat oven to 400 degrees F.
3. In a large bowl combine honey, yogurt, milk, vanilla, eggs, oil and 1 1/4 cup oats. The oats will soak and absorb some of the liquid while you make your oat flour. Once oat flour is made: add cinnamon, baking soda, baking powder, and salt.
4. Combine dry and wet mixture. Mash 2 ripe bananas and fold into the batter. Line muffin pan with 18 cupcake liners or spray pan with non-stick spray. Top with extra oats, flaked coconut or chopped walnuts if you'd like.
Bake for 16-20 minutes or until golden and the top of the muffin bounces back when you press on it.
Let cool for 5-10 minutes.
Extra muffins freeze very well in an airtight or ziplock bag.

Benefits of raw, unfiltered honey

Helps with allergies
Boosts energy level
Helps fight coughs
Acts as a sleep aid
Balances your body
Controls your blood sugar
Helps with digestion

Where can I find this raw honey?

I love the raw, unfiltered honey produced by Oakhill Farms.

It’s affordable and comes from a wonderful family with a bee farm who creates honest products from things they farm in their own back yard. Be sure to check out their page HERE to see other bath and body products they produce.