3 Ingredient Banana Oatmeal Muffins

Preparation and Making Oat Flour

Notes: Ensure your baking powder is fresh (6 months or less) or your muffins may not rise.

1 cup old fashioned oats

Preheat oven to 350°F (176°C).

Add your old fashioned oats to a food processor and blend for 1-2 minutes until a flour has formed.

Notes: The recipe makes 3 large muffins or 5-6 small muffins. The author recommends making large muffins.

2 medium overripe bananas (mashed = 1 cup)

1/2 tsp baking powder

1 tbsp water (optional but recommended)

In a medium mixing bowl, mash your bananas with the back of a fork until there are no large lumps. Measure to ensure you have 1 cup.

Add the oat flour and baking powder to the mashed bananas.

Add 1 tbsp of water if desired.

Mix until combined but do not overmix.

Let the mixture sit for 5 minutes.

Grease a muffin pan and pour the batter into 3 large muffin tins or 5-6 small muffin tins.

For large muffins, bake for 20-22 minutes, or until golden brown on the edges and a toothpick comes out clean.

For small muffins, bake for 16-18 minutes until golden brown on the edges and a toothpick comes out clean.

Notes: These muffins are naturally very soft and not cakey like classic muffins.

Let muffins sit in the pan for 5 minutes before rimming the edges with a knife and removing them.

Let cool for another 10 minutes on a cooling rack.

Enjoy warm with some butter or jam.

Store in the fridge for up to 5 days or freeze in a container for up to 3 months.