I just love using this as my muffin recipe base of blitzed rolled oats in the food processor. You can store it in an air tight container and use it when needed. I am using dark chocolate chips and mashed bananas today, but I have used many other variations using raspberries, blueberries or apple and cinnamon.


  • 2 large or 3 bananas
  • 3 cups rolled oats, blitzed in the food processor to make a ‘flour’
  • 2 teaspoons baking powder
  • 1 cup rapadura sugar
  • 1 cup soy, almond or coconut milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1 cup dark chocolate chips (you can substitute for dairy free choc chips)



Pre heat oven to 180°C and line a muffin tray with papers.

Spray the papers with coconut oil spray so the muffins don’t stick.

Place rolled oats into a food processor and blitz until they become a fine flour, set aside.

In a seperate bowl, mash the bananas with a fork.

Add all the wet ingredients in with the bananas – eggs, vanilla, milk, coconut oil and mix well.

Add the dry ingredients into the wet ingredients – oat flour, baking powder, sugar and combine.

Lastly, place the chocolate chips into the batter and mix through.

Spoon mixture into the muffin papers until all mixture is used.

Place in the oven for 15 – 20 minutes (depending on your oven).

Remove from the oven and allow to cool for a couple of minutes before consuming.

So delish, enjoy!


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