Banana-Nut Oat Muffins

I’m always in search of some good gluten free muffins. It’s a more difficult task that you might think when you don’t eat dairy, sugar and flour.

But I found a pretty good Banana-Nut Oat Muffins recipe that was simple to make. If you’re used to delicious, flaky, mouth-watering muffins, then you probably won’t be a fan of this recipe. But for those who don’t eat real bread, or are looking for a healthy muffin recipe, then you’ll definitely enjoy these.

The muffins are a little dense because of the oats, but the taste certainly makes up for it. They’re also vegan, which means they don’t contain animal products such as eggs and milk.

Banana-Nut Oat Muffins
2 cups oats, ground into flour in a food processor. You can also buy oat flour in the store.
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1 Tablespoon olive or coconut oil
1/3 cup applesauce
1 teaspoon pure vanilla extract
2/3 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray 9×5 inch loaf pan or cupcake pan.
3. Whisk together oat flour, baking powder, baking soda and salt in a medium bowl.
4.  In a separate bowl, mash bananas and stir in 1/3 cup applesauce, vanilla extract and oil until the consistency is smooth and creamy.
5. Fold in oat flour mixture.
6. Gently fold in walnuts. Pour batter into prepared loaf pan or cupcake pan.
7. Bake for 35-40 minutes or until knife inserted into center comes out clean.