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GLUTEN-FREE Oat Flour Banana Chocolate Muffins - Moist and healthy muffins that are great for breakfast!
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Servings: 9 Muffins
Author: Lisa Lin

Oat & Corn Flour Banana Chocolate Muffins (Gluten Free)

Store these muffins in an airtight container at room temperature, and they will be good for 5 to 6 days!
Prep Time15 minutes
Cook Time25 minutes

Ingredients

  • 3 large, ripe bananas (about 1 1/3 cups mashed)
  • 1/3 cup plain yogurt
  • 1/3 cup almond butter
  • 3 tablespoons safflower oil, any other vegetable oil works, too, more for greasing muffin pan
  • 3/4 cup (85g) coconut sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/4 cups (160g) oat flour
  • 1/2 cup (70g) corn flour
  • 1 tablespoon tapioca flour or starch
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (115g) bittersweet dark chocolate, chopped
  • turbinado sugar for topping, optional
  • oats for topping, optional

Instructions

  • Preheat oven to 350ºF (175ºC). Slide an oven rack into the center position.
  • In a large bowl, mash the bananas with a fork. Using a wooden spoon, mix in the yogurt, almond butter, oil, coconut sugar, egg and vanilla. Continue mixing until all the ingredients are well incorporated.
  • Add the oat flour, corn flour, tapioca flour, cinnamon, baking soda and salt to the wet batter and stir until no dry streaks are visible. Fold in the chopped chocolate.
  • Grease the 9 wells in your muffin pan with oil. You shouldn't need much more than 1/2 teaspoon per well. Distribute the batter evenly among the wells. I like using a large ice cream scoop for this.
  • Sprinkle a pinch of turbinado sugar and rolled oats on top of the muffins, if you like.
  • Bake the muffins for 25 to 28 minutes, until the edges are golden brown. Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.

Notes

NUTRITION INFORMATION: Amount Per Muffin: Calories: 356, Total Fat 15.7g, Saturated Fat: 3.4g, Sodium: 256mg, Cholesterol: 21mg, Total Carbohydrate: 53g, Dietary Fiber: 4g, Sugar: 40g, Protein 6.3g
  1. I find that mashing bananas with a fork leaves fewer lumps.
  2. If you want to decorate the top of your muffins with banana slices, slice off a small chunk of banana, about 1 1/4 to 1 1/2 inches long. Cut that banana chunk into thin slices. Add those slices on top of the filled muffin wells before baking. You'll probably need a few banana chunks for this.
  3. Don't use greek yogurt because there isn't enough liquid in it.
  4. If you are using chocolate chips, use about 2/3 to 3/4 cup of chips.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!