Oral Allergy Syndrome Friendly Banana Walnut Muffins with Oat Flour
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Learn more →Ingredients
12 servings
- 3 medium ripe bananas (about 1 ¼ cups mashed)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked banana in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid banana, tap it and change its rating to Red.
- 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
- ¾ cup dry-roasted walnuts, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted.
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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