Chunky Banana Oat Muffins
Serves: 24 mini-muffins
  • 3 very ripe bananas
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • ¼ cup dairy or non-dairy milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ cups whole-wheat pastry flour*
  • ¾ cup whole oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  1. Preheat oven to 350. Spray or line a mini muffin pan.
  2. In a large bowl mash the bananas, leaving slightly chunky. Mix in coconut oil, maple syrup, milk, eggs and vanilla.
  3. In a sperate bowl combine flour, oats, baking soda, cinnamon and salt.
  4. Stir dry ingredients into wet.
  5. Divide batter by the tablespoonful into prepared muffin pan.
  6. Place in oven for 20-22 minutes or until golden and toothpick comes out clean. Cool on a wire rack and enjoy!
* You could easily make this recipe gluten-free by swapping out the whole-wheat flour for a gluten-free all purpose mix such as Bob's Red Mill.
Recipe by Red Kitchenette at