About recipe

This is an ideal recipe to use whenever there are overripe bananas on the counter or a growing stockpile to use up in the freezer. Moist, hearty, and not overly sweet, these muffins make a perfect complement to a balanced breakfast or snack. 

Ingredients (serves 8)

• 3 large, ripe bananas 
• ¼ cup neutral oil 
• 2 eggs 
• 1 tsp vanilla extract (optional) 
• 1 cup oat flour 
• 2/3 cup gluten free flour blend (can substitute whole wheat flour) 
• 1 tsp cinnamon 
• 1 tsp baking powder 
• ½ tsp baking soda 
• ½ tsp salt 
• ½ cup semi-sweet or dark chocolate chips (optional) 

Preparation

1. Preheat oven to 350 degrees F. 
2. In a medium bowl, mash bananas with a fork or pastry blender and combine with oil and the egg. Set aside. 
3. In another small mixing bowl, combine dry ingredients, breaking up any lumps, and then fold into the wet ingredients until just combined. Add chocolate chips if using, and do not overmix. 
4. Divide evenly between 8-10 greased or lined muffin cups and bake for 18-20 minutes, or until muffins spring back to the touch. 
5. Best enjoyed warm, though muffins will keep for up to two days on the counter in an airtight container.