- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 muffins
- Category: muffins
- Method: baked
- Cuisine: breakfast
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 muffins
- Category: muffins
- Method: baked
- Cuisine: breakfast
Ingredients
- 2 ripe bananas, mashed
- 1/4 cup honey
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 1 teaspoon baking powder
- 1 1/3 cups oat flour*
- 2/3 cup old fashioned oatmeal (not quick oats)
- 1 1/4 cups blueberries
Instructions
- 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!
Keywords: banana, blueberry, muffins, breakfast, healthy, easy, oat flour, gluten free
Notes
*to make your own oat flour, place 1 1/2 cups of old fashioned oats into a blender. pulse until completely powderized
