Oat Flour Chocolate Banana Muffins
Soft and moist thanks to ripened bananas and an oil based batter, this rich oat flour chocolate muffin recipe is also gluten-free.
Servings 12 muffins
Equipment
- muffin tin x 2
- muffin liners
Ingredients
- 2 large eggs
- 200g or 1 cup brown sugar light or dark
- 100g or ½ cup flavorless oil like avocado or canola oil
- ¾ tsp fine sea salt
- 1 teaspoon pure vanilla extract
- 3 medium sized, overripe bananas about 300g
- 60g or ¼ cup sour cream or plain greek yogurt
- 2 teaspoons double acting baking powder
- 50g or ⅓ cup dutch process cocoa powder
- 225g or 1 ¾ cups oat flour store-bought, not homemade
Instructions
- In a large bowl, add the eggs, salt, vanilla, and the brown sugar. Whisk very well, until light and creamy.
- Slowly, while whisking, pour in the oil and once it’s all in, whisk for a full 30 seconds.
- Mash the bananas with a fork, then add them to the batter and whisk.
- Sift in the cocoa and then whisk well, then add the flour and baking powder.
- Whisk until the flour is half combined then add the sour cream and whisk to combine.
- Fold in the chocolate chips or any add-ins, if using.
- Let the batter rest on the counter, covered, for about 30-60 minutes. While it rests, preheat the oven to 350 F and line two cupcake pans with muffin liners, lining every other cup (as pictured).
- Optional: top with a swirl of peanut butter, nutella or coarse sugar.
- Bake the muffins for 20 minutes, until the tops spring back.
- Let cool in the pan slightly then transfer to a cooling rack to cool fully. Store in an airtight container.
Video
Notes
Note: this batter needs a rest on the counter before baking (at least half an hour but up to an hour).