This is a favourite in our kitchen! Our kids absolutely LOVE these muffins, and since they are healthy, I love them too! They’re delicious, healthy, great to send to school for lunches, and easy to make. I originally found them on a website called fromthiskitchentable.com, and over the past couple of years have modified them to a point that they are “no fail” in our house. Enjoy! Let me know if you try them!
6 ripe bananas
½ cup melted coconut oil
2 eggs (*or 2 tbsp ground flaxseed mixed with 6 tbsp water – see below)
1 tbsp vanilla extract
3 cups oat flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp salt
150 g (½ bag) of semi-sweet or sugar-free chocolate chips
**optional – you can also add in walnuts or any other nut of your choice. We do not add nuts as these muffins are often sent to school as a treat!
- Preheat oven to 350 °F.
- In a large mixing bowl, mash the bananas with a fork or pastry cutter. Add in the coconut oil, eggs, and vanilla. Mix well. This process can also be done in the blender (my preference).
- In a separate bowl, combine oat flour, cinnamon, baking powder, baking soda, and salt. Whisk together.
- Add the dry ingredients to the wet and stir until combined.
- Spoon into greased muffins tins or bread pans. I grease the tins with coconut oil.
- Bake for 15–17 minutes.
- Cool on wire rack.
- I always make a double batch, which yields 48 muffins.
- I make oat flour using rolled oats and add them in the blender until they have a flour consistency.
- Sometimes I make these vegan by substituting a ground flaxseed/water combination for eggs.
*To replace one egg:
1 Tbsp ground flaxseeds
3 Tbsp water
Stir together until thick and gelatinous.