Banana Bread Muffins

Indulge in the wholesome goodness of these banana bread muffins, rich in fiber from bananas and oats, with bursts of flavor from your choice of luscious chocolate chips or fresh blueberries.

Low FODMAP servings: 7

Ingredients: 

• ⅓ cup coconut oil

• 3 medium bananas (firm, not overripe) 

• 1 teaspoon vanilla 

• 2 eggs 

• 1 cup sugar 

• ½ teaspoon baking soda 

• 1 teaspoon baking powder 

• 1 teaspoon salt 

• 1 tablespoon cinnamon 

• 2 cups oat flour 

• ½ cup oats 

• 1 cup dark chocolate chips or fresh blueberries 

Instructions: 

1. Preheat your oven to 350 degrees F (175 degrees C).

2. Measure the coconut oil and place it in a small bowl. Microwave the coconut oil for 15-30 seconds at a time until it's completely melted. If the oil is hot after melting, allow it to cool before mixing it with the other ingredients.

3. In a large mixing bowl, mash the bananas until they are well mashed.

4. Once the bananas are mashed, mix in the vanilla, eggs, and melted coconut oil.

5. After the above mixture is well combined, add the sugar and mix until everything is fully incorporated.

6. Next, mix in the baking soda, baking powder, salt, cinnamon, oat flour, and oats. Combine everything thoroughly.

7. Let the batter sit for 5-10 minutes.

8. Now, gently fold in the dark chocolate chips or fresh blueberries.

9. Grease your muffin tins with coconut oil or use paper liners. Fill each muffin cup about 3/4 full with the batter.

10. Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. 

11. Once the muffins are done, allow them to cool for a few minutes in the muffin tin, then transfer them to a wire rack to cool completely.