Ingredients
Scale
- 1 1/2 cups ripe banana (about 3 medium), mashed
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1/4 cup almond milk (or oat milk)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1 cup oat flour (or whole wheat flour)
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Optional: 1/4 cup chopped walnuts or dark chocolate chips (70%+)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk flax egg and let sit 5 minutes. Stir in mashed banana, maple syrup, applesauce, almond milk, and vanilla.
- In a separate bowl, combine oat flour, almond flour, cinnamon, turmeric, baking soda, and salt. Gradually fold dry ingredients into wet mixture until just combined.
- Fold in optional mix-ins if using.
- Spoon batter evenly into muffin cups (fill to ~3/4 full).
- Bake 18–22 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.
Notes
- For gluten-free: ensure certified GF oat flour is used.
- Storage: Keep refrigerated up to 4 days or freeze up to 2 months.
- Cool completely before storing to prevent sogginess.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 142 Kcal
- Sugar: 8g
- Sodium: 98mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
