Ingredients
Scale
- 2 ripe bananas, mashed
- 1 large egg
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, mash bananas until mostly smooth. Whisk in egg, applesauce, and vanilla.
- Add dry ingredients (oats, almond flour, baking powder, baking soda, cinnamon, salt) and stir until just combined. Fold in walnuts if using.
- Divide batter evenly into muffin cups (fill each 3/4 full).
- Bake 18–22 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
Notes
- For extra moisture, add 2 tbsp plain Greek yogurt or mashed avocado.
- Store in an airtight container for up to 3 days at room temp or up to 5 days refrigerated.
- Freezable for up to 2 months — thaw at room temp or microwave 20 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 98 Kcal
- Sugar: 5g
- Sodium: 112mg
- Fat: 4.3g
- Saturated Fat: 0.8g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 11.8g
- Fiber: 2.1g
- Protein: 3.6g
- Cholesterol: 15mg
