Low Iodine Banana Walnut Muffins with Oat Flour
Total time42 min
Prep time15 min
Cook time22 min
4.6(30)
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Learn more →Ingredients
12 servings
- 3 medium ripe bananas (about 1 ¼ cups mashed)
- ⅓ cup pure maple syrup
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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
- 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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