I am completely in love with these muffins! A few weeks ago I was craving a muffin that had the sweet deliciousness of banana combined with the taste and texture of oats. I really wanted to use oat bran because I love the texture it gives to muffins. I couldn’t find any recipes out there that had what I was looking for so I got started on making my own. It took me a few tries, but it was well worth it, because these are my new favorite muffin!

These muffins have been submitted to Wellness Weekends over at Diet, Dessert and Dogs.

Banana Oat Muffins (Adapted from Choosing Raw)

2 tbs ground flax seed + 4 tbs warm water
1 ½ cup whole spelt flour
½ cup oat bran
1 cup oat flakes
2 tsp baking powder
1 tsp baking soda
pinch salt
1 tsp cinnamon
½ cup almond milk
1 cup mashed ripe banana (2 large or 3 small)
½ cup maple syrup
⅓ cup coconut oil
1 tsp vanilla extract

Preheat oven to 350 F and line or oil your muffin tin. This recipe makes an awkward number of muffins, 14 regular or 12 regular plus 6 mini-muffins. Don’t try to fit all of the batter into 12 or they will be over filled and fall after baking! Mix the ground flax and warm water together in a small bowl and whisk with a fork until well combined. Mix all of the dry ingredients together in a large bowl. Mix the wet ingredients together in a smaller bowl. Add wet ingredients to dry ingredients and mix gently until just combined. Pour into prepared tins and bake 23 minutes for regular muffins or 15 minutes for mini muffins or until a toothpick inserted comes out clean. Cool for a few minutes in the pan and then remove the muffins and let them cool on a cooling rack.