Oat Banana Muffins – My First Recipe
These oat banana muffins are special to me. Really and truly. For many reasons. Firstly, it’s the first allergy-friendly recipe I ever made myself that turned out right! I cannot even express the sheer joy I experienced after I successfully made these oat banana muffins. It’s possible that I cried out of pure relief, but you’ll never know.
I can’t remember if my oldest son had ever even had a muffin before he was diagnosed with all his food allergies. He was only barely a year old when he was diagnosed with wheat, egg, dairy, peanut, and cashew allergies. Being so young, he didn’t have a lot of food experience. But, I needed a simple snack he could eat so I set out to learn how to bake a safe muffin. A muffin that was free from all top 8 food allergens. These muffins right here are how it all began.
How It All Began
It was hard to always think about what to feed my son. Food allergies were new to me and I was tired from treading the uncharted waters. I needed a healthy, satisfying snack I could easily grab and be on our way. So I tried making oat banana muffins. Which brings me to the second reason these muffins are special to me – sweet memories.
I first made this recipe 6 years ago when my husband was still in grad school. We lived in a tiny apartment in South Central LA. Allergy-friendly ingredients, like gluten-free all purpose flour, were hard to find and when I could find them, they were too expensive for our student budget. Neither of us were working so these ingredients were too much of a splurge. Instead, I opted for a mix of oat and rice flours. It was cheaper since we could make the flours ourselves. My husband ground the rice flour with a hand-crank grinder we picked up for $15. He ground the rice into flour with one hand while holding our one-year-old with the other. After the flour was ready, L and I would whip up a batch of these banana muffins. He would excitedly wait by the oven the whole time, peering into the oven window.
Oat Banana Muffins Are Clean and healthy
I try to feed my kids healthy, clean, low-sugar food as often as I can. I won’t lie, it gets 3 times as hard with each kid added to the family. But it’s still something I strive for as much as possible. These delicious oat banana muffins are perfectly healthy as they have such simple ingredients. They are mostly just oats and banana, sweetened with a little honey. In addition they have nutritious ingredients like ground flax seed and coconut oil.
These banana muffins make for a clean, healthy breakfast or snack. So, we often make a large batch of these muffins and store them in a freezer-safe bag in the freezer. When we are in a hurry we pull them out for quick breakfast or an on-the-go snack.
Last year when my oldest son was attending school they made their way into his lunch box pretty regularly. My kids love muffins and they will happily eat them for any meal of the day. Since these muffins have such simple ingredients I don’t have to feel bad about that!
If you are looking for more healthy muffins then try out these Blueberry Oatmeal muffins. They are full of healthy, nutritious ingredients as well!
These oat banana muffins are so simple to make! I have since swapped out the rice flour for additional oat flour instead. One less ingredient simplifies things and saves me from dirtying another measuring cup.
Also, I don’t even use oat flour for these muffins anymore. I just throw whole oats and all the other ingredients into the blender. The blender does all the work for me, including mashing the bananas. More dishes saved. I love dirtying as few dishes as possible. You’ll have no trouble whipping these muffins up in no time, even if you have a toddler helping out! Which I always do.
What You Need for Oat Banana Muffins
You don’t need much! As far as kitchen equipment goes all you will need is a blender, muffin tin, and some measuring cups and spoons.
Here’s the ingredients you’ll need for these tasty muffins!
- Old fashioned oats
- Ground flax seed
- Vanilla extract
- Coconut oil
- Arrowroot powder or cornstarch
- Baking powder
- Baking soda
I love all the simple, clean, and allergy-friendly ingredients in these muffins! No wheat, eggs, or dairy! These banana muffins are so perfect for so many people.
How to Make Oat Banana Muffins
This recipe is super simple! You basically just throw everything in the blender, blend it up, then bake in muffin tins for around 18 minutes. Muffins don’t get much easier than this!
You will however, need to make a flax egg prior to blending everything up. It’s not hard but I’ll walk you through it!
Making a Flax Egg
One flax egg replaces one egg. A typical egg is about 1/4 cups when measuring. To make the flax egg an equal replacement, we want it to also measure to 1/4 cup.
To make one flax egg you will mix 1 tablespoon of ground flax seed with 3 tablespoons of water. Mix well so it is all incorporated smoothly. Let the mixture sit in a bowl (or liquid measuring cup) for about 5 minutes to “gel.” As the ground flax seed sits with the water it creates a gel that is very similar to an actual egg in consistency.
Your flax egg should be done after sitting for 5 minutes. It’s then ready to throw in the blender with all the other ingredients for these oat banana muffins!
I hope you love this recipe as much as I do! Enjoy!
Blender Banana Muffins
- Muffin pan
- Muffin liners
- 3 ripe bananas
- 1 tbsp ground flax seed
- 3 tbsp water
- 2 tbsp coconut oil melted
- 2 tsps vanilla extract
- 2 cups oats certified gluten free if necessary
- 2 tbsp arrowroot powder or cornstarch
- 2 tsps baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp baking soda
- ⅓ cup honey
- ¼ cup plant based milk
- Preheat oven to 350°. Line a muffin tin with muffin liners.
- Make a flax egg by mixing the ground flax seed and water in a small bowl. Let sit for 5 minutes.
- Add all ingredients to a blender. Blend until well combined, scraping sides of the blender with a rubber spatula as necessary. Divide batter between muffin cups. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from muffin pan and cool on a wire rack.
Did you try this recipe? If you did, I would love to see it! Please tag me, @allergyalamode, on Instagram and use the hashtag #allergyalamode. I can’t wait to see it!