Ingredients
Scale
- 3 cups old-fashioned oats (or 240 grams oat flour)
- 1 tablespoon pumpkin pie spice, homemade or store-bought
- 1½ teaspoons baking soda
- ¾ teaspoon fine sea salt
- 2 large eggs
- 1 cup unsweetened almond milk (plain or vanilla)
- 1 cup tightly packed mashed ripe bananas
- ½ cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- Optional: turbinado sugar for sprinkling
Instructions
- Prepare the Oven and Pan: Preheat to 375°F. Line a 12-cup muffin pan with liners or grease lightly.
- Make Oat Flour: Puree oats in a blender or food processor until they resemble fine flour.
- Mix Dry Ingredients: Add pumpkin pie spice, baking soda, and sea salt to the flour. Pulse until evenly combined.
- Whisk Wet Ingredients: In a large mixing bowl, whisk eggs, almond milk, mashed banana, maple syrup, coconut oil, and vanilla until smooth.
- Combine Batter: Fold dry mixture into the wet ingredients. Stir gently until just combined. Avoid over-mixing.
- Fill Muffin Cups: Portion the batter evenly into the prepared muffin cups. Sprinkle with turbinado sugar, if desired.
- Bake to Perfection: Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Place pan on a wire rack for 5 minutes, then remove muffins to cool slightly before serving warm.
- Prep Time: 10 minutes
- Cook Time: 18 minutes