Banana-Nut Oat Muffins {Sugar-Free}

I like my bananas pretty green and won’t eat them when the start to get spotty. That means that when I buy bananas I have to eat them fast. Usually I only buy 2-3 at a time. For some reason last week I bought about 5 and my sister had bought herself several as well…

Obviously we didn’t eat them fast enough or we wouldn’t be having this conversation haha!

A few days ago my husband suggested I make banana nut bread again. Last time I made a Gluten-Free Low Sugar Banana Nut Bread. This time I wanted to make muffins because they are easier to eat on-the-go and since my husband really enjoyed the Apple-Walnut Oat Muffins I recently made.

Banana Nut Oat Muffins {Sugar-Free}

3 cups oat flour
1/4 cup flax-seed
2 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons PB2 (Optional)
6 bananas (mashed)
1/3 cup coconut oil (melted)
1/3 cup unsweetened applesauce
2 eggs
2 1/2 teaspoons vanilla extract
1 cup chopped walnuts

*These can be made Gluten-Free if you substitute Gluten-Free Oat Flour

Preheat oven to 350F and line muffin pans with liners.
In a large bowl mix together mashed bananas, coconut oil, applesauce, eggs, and vanilla extract.
In a separate bowl mix together oat flour, flax-seed, baking powder, and baking soda (and PB2 if you choose).
Pour wet ingredients into bowl of dry ingredients and mix until combined.
Fold chopped walnuts into muffin batter.
Using a 1/4 cup measuring cup pour batter into lined muffin tins. (You will get about 18 muffins)
Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let cool completely.