Banana Oat Muffins

Perfect for when you have very ripe bananas that are beyond the point of being tasty and not so far gone that they need to be thrown out.

1 tablespoon ground flax seed

1 3/4 cup oat flour

1/2 cup rolled oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 cup hemp seeds

pinch of salt

1/2 cup plant-based milk such as soy or almond

1/2 cup maple syrup

1/4 cup creamy almond butter (peanut butter would also be delicious!)

1 teaspoon vanilla

2 ripe, medium-sized bananas or 3 small, mashed

1 cup chocolate chips or walnuts


Preheat the oven to 350 F.

Place the ground flax seed in a small bowl. Add 3 tablespoons of water and gently mix to combine to make a flax egg. Set aside.

In a medium mixing bowl, combine the oat flour, oats, baking powder, baking soda, cinnamon, and a pinch of salt.

In measuring cup, pour the milk, maple syrup, and vanilla. Add the almond butter, mashed banana, and flax egg. Mix to combine.

Pour the wet ingredients into the dry and gently mix together, being careful not to overmix. Stir in roughly 2/3 of the chocolate chips or walnuts.

Line a muffin tin with parchment liners. Using an ice cream scoop fill the muffin liners until nearly full. Top the muffins with remaining chocolate chips or walnuts.

Bake for 20 to 25 minutes until baked through, using a toothpick to test for doneness.