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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 350°F.
Spray muffin tin with avocado oil.
Mash the thawed bananas in a large bowl until mostly smooth.
Add grated carrot, maple syrup, whole milk, vanilla, and eggs. Whisk until fully combined.
In a separate bowl, stir together oat flour, baking powder, baking soda, and Celtic salt.
Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
Divide batter evenly into the muffin tin, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before serving.
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Adjust the amount of maple syrup based on your sweetness preference.
Can I use a different type of flour?
Yes, you can substitute oat flour with whole wheat flour or all-purpose flour, but the texture may vary.
How can I make these muffins dairy-free?
You can replace whole milk with almond milk or any other plant-based milk.
Can I freeze these muffins?
Yes, these muffins freeze well. Store them in an airtight container and thaw before serving.
What can I use instead of avocado oil spray?
You can use any neutral oil spray or line the muffin tin with paper liners.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
