These refined sugar-free, gluten-free blueberry banana oat flour muffins are so velvety soft and moist, your taste buds won’t even notice they’re healthy!
I’m getting really into oat flour. It’s SO easy and makes everything you put it in instantly moist. And for those of you thinking no, Sarah, I’m not going to buy another flour at the grocery store, well, you don’t have to.
DO you have old fashioned oats? DO you have a blender? Cool, you’re all set to make your own oat flour.
Alls you do’s is pulse oats in a blender until completely pulverized, and you’re good to go. You can keep it in an air-tight bag for weeks at a time, or you can make a smaller amount for a single recipe.
Easy. As. Pie. Or muffins. Blueberry Banana Oat Flour Muffins.
But like look at how moist they are. The mostest moistest. The combination of oat flour and bananas make it nearly impossible to over-bake these babies.
They’re also made with no refined sugar– I used honey as a sweetener, and only a 1/4 cup at that. But they still end up tasting sweet thanks to the ripened bananas.
Of course, what is a true muffin without blueberries? I’m halfway convinced that any muffin sans bluebs should be outlawed.
And in news around the interwebs:
I just bought this baby at Nordstrom. Can’t wait to wear it with nude heels and a black choker necklace.
Macarons forever have my heart.
Laughing at this David Guetta parody. About lost it at “Money! Money!”
It’s popsicle season, people.
- 2 ripe bananas, mashed
- ¼ cup honey
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¼ cup coconut oil, melted
- 1 teaspoon baking powder
- 1⅓ cups oat flour*
- ⅔ cup old fashioned oatmeal (not quick oats)
- 1¼ cups blueberries
- Preheat oven to 400°F. Line a muffin tin with 12 muffin liners.
- In a large bowl, combine mashed bananas, honey, eggs, vanilla extract, salt, and melted coconut oil.
- In a separate bowl, combine baking powder, oat flour*, and oatmeal. Fold the dry ingredients into the wet, mixing until just combined.
- Gently fold in blueberries, then scoop batter evenly into 12 prepared muffin liners. Bake for 5 minutes at 400°, then turn heat down to 350° and bake for an additional 12 minutes.
- Allow muffins to cool slightly before removing from muffin tin. Serve warm or cold! Can be kept for up to 5 days in the fridge, or for months in the freezer!