Gluten-Free Banana Oat Muffins

There’s nothing like the comforting aroma of banana muffins baking in your kitchen. These Gluten-Free Banana Oat Muffins are not just a tasty treat—they’re packed with fiber, protein, and essential nutrients to fuel your day.

Ingredients

• 3 medium-sized ripe bananas
• 1/4 cup melted coconut oil
• 1/4 cup pure maple syrup
• 1/4 cup coconut sugar
• 2 flax eggs (2 tbsp ground flax + 6 tbsp water, set for 15 mins)
• 1/2 cup unsweetened oat milk, room temp
• 1 tsp pure vanilla extract
• 1 3/4 cups oat flour (made with finely ground ZEGO oats)
• 1 1/4 cups ZEGO Double Protein Oats
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 2-3 tsp ground cinnamon
• 1/2 tsp salt

Toppings

• 3 tbsp ZEGO Organic Cinnamon Twist Muesli
• A pinch of brown sugar or coconut sugar (optional)

Method

1. Preheat the oven to 325°F degrees.
2. Make the flax eggs by whisking together 2 tbsp ground flax + 6 tbsp water. Let sit for 15 minutes.
3. Prepare your muffin tin by lightly greasing it or placing liners.
4. Next, mash your bananas in a large mixing bowl with a fork or potato masher.
5. Then add the coconut oil, maple syrup, coconut sugar, flax eggs, oat milk and vanilla to the mashed bananas. Whisk until well incorporated.
6. Next add your oat flour, oats, baking powder, baking soda, salt, and cinnamon to a medium sized mixing bowl.
7. Then add your dry ingredients to the banana mixture. Whisk together until just incorporated, making sure no dry patches remain.
8. Using a large scoop, scoop and drop batter evenly into prepared muffin pan.
9. Sprinkle the tops of muffins with ZEGO Cinnamon Twist Organic Muesli and sugar, if desired.
10. Bake for 25-30 minutes.
11. Allow to cool on a cooling rack.
12. Enjoy!

• Store in an airtight container or freeze to enjoy later!