Ingredients:

  • 1.5 cups oat flour
  • 0.5 cup almond flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 3 large over-ripe bananas, mashed
  • 2 large eggs
  • 0.25 cup melted coconut oil
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mash the bananas until they form a smooth, lump-free puree.
  3. Whisk in the eggs, melted coconut oil, and vanilla extract until the mixture is velvety and fully combined.
  4. Sift the oat flour, almond flour, baking soda, salt, and cinnamon directly into the wet ingredients.
  5. Using a spatula, gently fold the mixture together until no streaks of dry flour remain; do not overmix.
  6. Divide the batter evenly among 12 muffin liners.
  7. Bake for 18–22 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.