Banana Oat Muffins


1/3 c + 2 Tbsp almond milk
1/3 c melted coconut oil
¼ c pure maple syrup
1 Tbsp pure vanilla extract
2 large eggs
5 dates, pitted
3 very ripe bananas, mashed
1 c gluten-free flour
½ c gluten-free oat flour
1/3 c old fashioned rolled oats
¼ c brown rice flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp Himalayan pink salt
¾ c chopped raw walnuts

For the Topping:

¾ old-fashioned rolled oats
2 Tbsp coconut sugar
¾ tsp ground cinnamon


  1. Preheat oven to 325 degrees F. Lined muffing tin with paper liners.
  2. In a blender, blend together almond milk, coconut oil, maple syrup, vanilla extract, eggs, and dates on high speed until smooth and creamy. Add bananas and pulse until pureed.
  3. In a large mixing bowl, whisk together flour, oat flour, rolled oats, rice flour, baking soda, cinnamon, and salt until well blended.
  4. Make a well in the center of the flour mixture. Pour wet banana mixture into the center of the well and use a wooden spoon to mix until all ingredients are just combined. Fold in the nuts.
  5. Divide batter evenly among muffin wells, filling each about two-thirds full. Sprinkle the top of each muffin with 1 Tbsp oats, light sprinkle of sugar, and pinch of ground cinnamon.
  6. Bake 25-28 min, until toothpick inserted into muffin comes out clean.