Ingredients:

  • 2 large very ripe bananas, spotted or brown (approx. 225g)
  • 1 large egg, room temperature (50g)
  • 1/4 cup unsweetened applesauce (60g)
  • 2 tbsp melted coconut oil (28g)
  • 1 tsp pure vanilla extract (5ml)
  • 1.5 cups oat flour (180g)
  • 1 tsp aluminum-free baking powder (5g)
  • 1 tsp ground cinnamon (2g)
  • 1/4 tsp ground nutmeg (1g)

Instructions:

  1. Preheat your oven to 175°C. Lightly grease a 24 count mini muffin tin or insert silicone liners to prevent sticking. Note: Preheating is non negotiable for a proper rise.
  2. Place the 225g of bananas, 50g egg, 60g applesauce, 28g coconut oil, and 5ml vanilla extract into a high speed blender. Pulse until the mixture reaches a smooth, velvety liquid consistency.
  3. Add the 180g oat flour, 5g baking powder, 2g cinnamon, and 1g nutmeg directly into the blender or a mixing bowl. Pulse or stir just until the flour disappears. Note: Stop immediately to avoid a gummy texture.
  4. Spoon the batter into the prepared mini muffin tin, filling each cavity about 3/4 full.
  5. Bake for 15 minutes until the tops are springy to the touch and a toothpick inserted into the center comes out clean.
  6. Remove from the oven and let the tin sit on a heat safe surface for 5 minutes.
  7. Transfer the muffins to a wire rack to cool completely.
  8. Check the bottom of the muffins; they should be light golden and firm.
  9. Ensure they are fully cooled before serving to an infant to prevent burns from trapped steam.
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