Low Sodium Banana Walnut Muffins with Oat Flour

Total time42 min

Prep time15 min

Cook time22 min

Low Sodium Banana Walnut Muffins with Oat Flour

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Ingredients

12 servings

3 medium ripe bananas (about 1 ¼ cups mashed)
Fresh Bunch of Bananas Banana - Each Organic Banana Fyffes Bananas Chiquita Organic Bananas
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⅓ cup pure maple syrup
2 large eggs
⅓ cup coconut oil, melted and slightly cooled
1 tsp pure vanilla extract
2 cups oat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup dry-roasted walnuts, roughly chopped

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup with a small amount of coconut oil.
2
In a large bowl, mash the bananas with a fork or potato masher until smooth with only small lumps remaining. Whisk in the maple syrup, eggs, melted coconut oil, and vanilla extract until fully combined.

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