I’m quite sure that no muffin withdrawals ever happen on this blog. If anything, I bake too many muffins, which is why I feel like I have to space them out with other recipes so things don’t get too predictable. But really, is there such a thing as too many muffins? Can you really get bored with one of the easiest breakfast recipes to make, that naturally comes in individual portions and has a never-ending realm of flavor possibilities? I think not. Muffins = the baker’s backup plan ➝ 99% likely to always be a success.
The other thing you have to love about muffins is that they’re pretty easy to make gluten-free (and dairy-free!), which is something I like to do when the pressure of bikini-season rolls around and sacrifices need to be made to excuse the occasional over-the-top cupcake. With these, the whole gluten-free thing plays right into the flavor of the muffins, with oat flour and a hefty scoop of rolled oats mingling with extra-ripe bananas and brown sugar for an oatmeal-inspired muffin that tastes a million times better than actual oatmeal. I’ve mentioned before that I’m SO not an oatmeal fan, and that hasn’t changed, but not for a lack of trying. Point being, these muffins win out over oatmeal any day, no questions asked.
Even with the healthyish tweaks, they bake up moist and light, with a sweet banana flavor and added texture from all the oats, plus a crunchy sprinkling of raw sugar on top. It’s the kind of muffin you can feel good about eating in the morning, as opposed to the kind where you feel like you might as well be eating a cupcake. That’s not to say that I’m the kind of person to turn down a dessert-for-breakfast muffin, but there are days to be naughty, and then there are days to be good. Here’s to keeping the be-good days yummy!
Light and moist muffins with a sweet banana flavor , plus added texture from rolled oats and a crunchy sprinkle of raw sugar on top.
- 7 7/8 ounces (2 1/2 cups) oat flour*
- 4 3/8 ounces (1 1/2 cups) old-fashioned oats*
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 ounces (2/3 cup packed) brown sugar
- 2 5/8 ounces (1/3 cup) unrefined coconut oil, melted and briefly cooled
- 1 whole egg plus 1 egg white
- 12 3/4 ounces (1 1/2 cups) mashed banana
- 6 3/8 ounces (3/4 cup) almond milk (I used Silk Original)
- 2 teaspoons vanilla extract
- raw (demerara) sugar, for sprinkling
- Preheat oven to 375ºF and grease 15 standard-size muffin cups with nonstick spray.**
- In a bowl, whisk together the oat flour, oats, baking powder, and salt.
- In a separate bowl, whisk together the brown sugar and coconut oil. Beat in the egg and egg white one at a time, until well-incorporated. Whisk in the mashed banana, almond milk, and vanilla extract until evenly combined. Add the dry ingredients to the wet and fold in just until evenly incorporated.
- Divide batter between the prepared muffin cups, filling each about 3/4 of the way. Sprinkle tops generously with raw sugar.
- Bake in preheated oven for 15-20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Cool in pan for about 10 minutes, and then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.
*To ensure this recipe is gluten-free, use gluten-free oat flour and oats.
**If you only have one standard 12-cup muffin tin, you can bake the extra batter as mini muffins or bake the last three muffins after the first batch is done.