Strawberry Banana Muffins (Gluten Free)
These healthy Strawberry Banana Muffins are made with oats instead of flour and sweetened with maple syrup instead of refined sugar.
Servings: 12 muffins
Ingredients
- 2 cups oat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 cup unsweetened almond milk, or milk of choice
- 2 eggs
- 3 tablespoons avocado oil, or melted coconut oil
- 2 ripe mashed bananas, about 1 cup
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2 cup diced strawberries
Instructions
- Preheat oven to 350° F. and line a muffin pan with muffin cups or spray with cooking spray, set aside.
- In a large mixing bowl whisk together the oat flour, baking powder, baking soda cinnamon and salt.
- In a smaller bowl mash the bananas and add the milk, eggs, oil, vanilla, and maple syrup. Whisk together the wet ingredients.
- Pour the wet ingredients in with the dry and fold the batter together just until combined. Stir in the strawberries. Fill each muffin cup evenly with the batter.
- Bake the muffins for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and cool on a wire rack. The muffins can be eaten that day or individually wrapped and stored in the freezer for later use.
Nutrition
Calories: 133kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 268mg | Fiber: 2g | Sugar: 7g