Berry Banana Muffins (gluten, dairy, nut, and coconut free!)

As a way to better manage my Autoimmune, I've been gluten and dairy free since 2013. I still enjoy baking, and coconut and almond flour had become staples for almost anything I make.

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When we recently found out that our daughter had a tree nut and coconut allergy, my baking tools became even more limited. Thankfully, our daughter does well with gluten free oats, which is the flour in this recipe. If you don't have oat flour on hand, you can easily make some by grinding oats in your coffee grinder. Enjoy!

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Berry Banana Muffins (gf, df, nf, and coconut free)

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2 1/2 c. oat flour

2 tsp baking powder

1/2 tsp salt

2 eggs

4 medium bananas, mashed

1/2 c. avocado oil

1/3 c. maple syrup

1 tsp vanilla extract

1 c. berries of your choice (my favorite are raspberries)

optional: zest of 1/2 of an orange

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Recipe modified from Simply Delicious Food.

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Preheat oven to 350 degrees F.

Combine dry ingredients - flour, baking powder, and salt - in a large bowl.

Add wet ingredients to dry ingredients (except for berries), and mix until just incorporated.

Add berries and orange zest (optional).

Line muffin containers with paper and fill each cup with batter.

If you want to be extra fancy, add a berry to the top of each muffin before placing in the oven.

Bake about 25 - 30 minutes, until the muffins just begin to crack and a toothpick comes out clean.

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Enjoy with your favorite warm beverage!

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