With whole-grain oats and sweetened with a touch of maple syrup, these deliciously flaky and easy-to-make Banana Muffins with Quaker Oat Flour are sure to become your new favorite make-ahead baked treat.
Place all ingredients in a stand or hand-held mixer, breaking the bananas into pieces as you add them. Combine everything for a minute or two until a smooth batter forms.
Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups.
Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
Notes
Make them vegan. Swap in 2 flax eggs (1 Flax Egg = 1 Tablespoon Flax Seeds + 3 Tablespoons Water, stirred and allowed to rest for 10 minutes) for a completely plant-based treat.
Add some mix-ins. Turn these muffins into individually portioned oat flour banana bread by stirring in some walnuts or pecans, blueberries or dried fruit, or even chocolate.
Maple flavor. If you have a sweet tooth, replace vanilla extract with additional maple syrup.
Add some sparkle. Before baking, top the muffins with a sprinkle of turbinado sugar for a bit of crunch and flair.