Reader Recipe: Banana Oat Muffins

by Health, Love, and Chocolate

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Although simple, these banana oat muffins act a the perfect base for any and every topping you can imagine.

Banana Oat Muffins

For the topping:

• 1 1/2 tablespoons rolled oats
• 1 tablespoons oat flour
• 2 teaspoons ghee, melted (or butter or coconut oil)
• 1/2 teaspoon unsweetened almond milk
• 1/2 teaspoon coconut sugar
• 1/4 teaspoon vanilla
• generous sprinkle cinnamon

For the muffins:

• 1/2 cup oat flour
• 1/4 cup buckwheat flour
• 2 tablespoons almond meal
• 1 tablespoon coconut sugar (or other unrefined sugar such as sucanat)
• 1 teaspoon aluminum-free baking powder
• 2 large eggs
• 1 large banana, mashed
• 6 tablespoons unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 2 tablespoons pure maple syrup
• 2 teaspoons unrefined coconut oil, melted
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350 F.
2. Make the topping by combining all ingredients. Set aside.
3. Combine dry muffins ingredients.
4. In a separate bowl, whisk together wet muffin ingredients, including the banana.
5. Slowly add your dry ingredients to your wet ingredients, folding to incorporate.
6. Pour into a lined or oiled (coconut oil works great) muffin tin. Crumble the topping onto each muffin.
7. Bake for 10-12 minutes, or until muffin tops are firm to the touch.
8. Try not to burn your mouth on your first bite.

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