Originally posted November 05, 2014

GF Dairy-free Banana Oat Muffins

GF Dairy-free Banana Oat Muffins by Sarah Xiong

These came out exceptionally moist and sweet. If I were to do it again I'd adjust the sugar and oil by .5 oz.


  • 5 oz oatmeal + more for sprinkling
  • 1.5 oz walnuts
  • 4 oz sugar
  • zest of 1 lemon
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 4 tbsp coconut flour
  • 4 tbsp ground flax
  • 2 tsp cinnamon
  • 2 bananas
  • 4 oz milk
  • 4 oz coconut oil
  • 2 eggs
  • 1 1/2 tsp vanilla


Toast the oatmeal and walnuts in the oven, 350 for about 10 minutes. Remove as much of the walnut skin as possible. Put in freezer for about 5 minutes til cool.

Add sugar and lemon zest in processor and process til fine. Add walnuts and oatmeal and process til fine. Add salt, baking soda, baking powder, coconut flour, flax and cinnamon. Process til mixed. Pour into a medium bowl and set aside.

In a large bowl combine the eggs, oil and vanilla. Lightly beat.

In the same food processor (no need to wash) add bananas and milk and process til smooth.

Add bananas to eggs and mix. Add dry ingredients to wet. Batter will be thick.

Spoon into 6 texas sized muffin tins that have been greased with oil. Sprinkle with oatmeal flakes. Bake at 350 for about 25-35 minutes



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Adapted from

The Pine Cone Kitchen
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