Strawberry Banana Muffins (Gluten Free)

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 cups oat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 cup unsweetened almond milk, (or milk of choice)

2 eggs

3 tablespoons avocado oil, (or melted coconut oil)

2 ripe mashed bananas, (about 1 cup)

1 teaspoon vanilla extract

1/4 cup maple syrup

1/2 cup diced strawberries

Directions

Preheat oven to 350° F. and line a muffin pan with muffin cups or spray with cooking spray, set aside.

In a large mixing bowl whisk together the oat flour, baking powder, baking soda cinnamon and salt.

In a smaller bowl mash the bananas and add the milk, eggs, oil, vanilla, and maple syrup. Whisk together the wet ingredients.

Pour the wet ingredients in with the dry and fold the batter together just until combined. Stir in the strawberries. Fill each muffin cup evenly with the batter.

Bake the muffins for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and cool on a wire rack. The muffins can be eaten that day or individually wrapped and stored in the freezer for later use.

Nutrition

• Calories: 133 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Cholesterol: 31 mg
• Sodium: 268 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 3 g