Banana Oatmeal Muffins (Gluten, Soy & Dairy Free)
These banana oatmeal muffins are packed with nutrition and are so yummy! Make extra and store in the freezer for future snacking!
- 1.5 cups rolled oats or 1.5 cups oat flour
- 1/2 cup almond flour
- 2 medium very ripe bananas (with brown spots)
6 ounces non dairy milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 cup chocolate chips, optional
Preheat the oven to 375 degrees F and grease 10 cups of a standard size muffin tin.
Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.
Add the rest of the ingredients except the chocolate chips, if using.
Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
Divide among 10 muffin cups. You want each cup to be about 3/4 full. Top with chocolate chips if using.
Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack (or just tilt a bit in the pan to let air flow underneath) to cool. Serve warm, at room temperature, or chilled.