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Handmade Farmhouse

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

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 minutes
Total Time 30 minutes
Servings: 18 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method

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

Method
 

  1. *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.