Banana Oat Muffins



Banana Oat Muffins

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2 ripe bananas

2 eggs

½ cup maple syrup

1 cup milk

2 cups oat flour

1 cup large flaked oats

1 tbsp cinnamon

2 tsp baking powder

Optional Toppings: chocolate chips, blueberries, raspberries


Preheat oven to 350F

  1. Mash the bananas in a mixing bowl until creamy. Whisk in the eggs, maple syrup and milk.
  2. Add the oat flour, oats, cinnamon and baking powder and stir to combine.
  3. Let the batter rest for 10min.
  4. Spray a muffin tin with non-stick spray.
  5. Fill the muffin tins ¾ full. Top each muffin with a couple blueberries or chocolate chips if using.
  6. Bake on the middle rack for 25-30min.
  7. Allow the muffins to cool slightly before removing them from the pan.  Transfer to a cooling rack.
  8. Store in an air-tight container for 3 days or freeze.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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