I usually make these muffins with chocolate chips, but I went the nut route this time. Does that sound dirty to you too? *wink* Anyway, these are absolutely delicious without the chocolate chips. They’re still sweet enough, but they aren’t too sweet. And the walnuts (which would be replaced with pecans if you want – or leave out altogether) give these a nice rich flavor. I love making up to two dozen of these from one batch, but you can also bake this into a loaf. And you can add other stuff if you want! The batter is a great base to let your imagination run wild. Enjoy!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 1/4 cups oat flour (you can grind rolled oats)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt (pink Himalayan preferred)
- 3 ripe bananas
- 1/2 cup applesauce
- 1/3 cup maple syrup
- 2 tsp vanilla
- 1/3 cup walnuts, chopped
Preheat the oven to 350 degrees F (176 C) and ready muffin cups.
Add oat flour, cinnamon, baking soda, baking powder, and salt to a bowl. Mix well.
Add bananas, applesauce, maple syrup, and vanilla to blender and blend until smooth.
Pour banana mixture into the bowl with the dry ingredients and mix until it's a batter.
Fold in walnuts.
Put batter in muffin cups and bake for 18-22 minutes.
Let cool for 15 minutes and then enjoy!
*Feel free to try some other mix-ins. Maybe some pecans, raisins, dried cranberries, apples, etc. Perhaps you leave out a banana or two and add pumpkin instead. Or bake this as a loaf for 30-35 minutes or until cooked through. The options are endless!
**Inspired by Ambitious Kitchen.