Maple Banana Muffins

Baking can be a challenge for many people on a restrictive diet. These muffins use oatmeal, bananas, and maple syrup to create muffins that are crispy on the outside and fluffy on the inside. If you have sugar restrictions, you can leave out the sugar topping.

This recipe makes 22-24 gluten free and vegan muffins perfect for breakfast or a snack.

2 cups Old Fashioned Oatmeal

1 cup flour or gluten free flour blend

1 3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 cup milk or nondairy alternative (soy, almond, rice, oat)

1/2 teaspoon fresh lemon juice

4 very ripe bananas

1/3 cup maple syrup

3 tablespoons olive oil

1 teaspoon vanilla extract

1 tablespoon sugar (for a crunchy topping, completely optional)

Preheat oven to 350 degrees Fahrenheit. Line 2 muffin tins with paper cups or spray with a nonstick cooking spray.

In a high speed blender, grind rolled oats to make oat flour.

In a medium bowl, mix the ground oats, flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

In this step we are making a buttermilk substitute. You may use white vinegar instead of lemon juice.

In a liquid measuring cup, mix the milk and lemon juice. Set aside.

In a large bowl, mash bananas with a potato masher or fork.

Add maple syrup, olive oil, and vanilla to the mashed bananas and stir.

Add the milk and lemon juice mixture that was set aside in step 4 to the banana mixture.

Add the dry ingredients to the banana mixture and fold in with a rubber spatula. 

Once the mixture is blended, add batter into the prepared muffin tin, filling each cup ¾ full. My batter filled 22 muffin spaces.

Sprinkle sugar over the top of the unbaked muffins. 

Bake the muffins for 25 minutes, or until the tops are golden and when a toothpick comes out clean after being inserted into the center of the muffins. 

To prevent injury, always use adequate oven mitts and potholders when taking the baked muffins out of the oven.

Once the muffins are finished baking, let them sit on a cooling rack until cool before eating, about 20 minutes. 

To avoid injury, always wait until the muffins have cooled completely before diving in.