These are called FAVE muffins because not only are they my children’s favorite muffins, but the recipe is also based on the original recipe of my friend, who is called … Favian! Of course we also call them Fave. 🙂
I hope you love this as much as we do. Depending on whether you just want to eat enough or want to freeze them for lunch or a party, etc. I have provided three different recipes for 18, 24 or 36 muffins – depending on how much you want to make.
If you don’t want to use maple syrup, you can switch to any liquid sweetener like honey or agave syrup.
THIS FIRST RECIPE MAKES 18 MUFFINS – one and a half of the pan shown above.
-
- 1 1/2 cups oat flour (grind rolled GF oats in a blender)
- 3/4 cup gluten-free flour mix (Pamela is good)
- 3/4 cup almond flour
- 2 tbsp ground flaxseed
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons of baking powder
- 1/3 cup maple syrup
- 3/4 cup melted butter
- 2 eggs
- 3 bananas
- 1/2 cup chocolate chips (or raisins, cranberries, apricots)
1. Preheat the oven to 350 degrees Fahrenheit
2. Beat the wet ingredients (maple syrup, melted butter, eggs, bananas)
3. Mix dry ingredients (everything else)
4. Stir wet ingredients into dry ingredients
5. Pour batter into lined muffin bowls
6. Bake at 350 degrees F for 20 minutes
* Note: if you’re not adding chocolate chips or sweet dried fruit, increase the maple syrup to 1/2 cup.
THIS RECIPE MAKES 24 MUFFINS (two of the pans shown above):
- 2 cups of oat flour (grind rolled GF oats in a blender)
- 1 cup gluten-free flour mix (Pamela is good)
- 1 cup of almond flour
- 2 tbsp ground flaxseed
- 1 teaspoon Baking powder
- 2 teaspoons of baking soda
- 1/2 cup maple syrup
- 1 cup of melted butter
- 2 eggs
- 4 bananas
- 1 cup of chocolate chips (or raisins, cranberries, apricots)
1. Preheat the oven to 350 degrees Fahrenheit
2. Beat the wet ingredients (maple syrup, melted butter, eggs, bananas).
3. Mix dry ingredients (everything else)
4. Stir wet ingredients into dry ingredients
5. Pour batter into lined muffin bowls
6. Bake at 350 degrees F for 20 minutes
* Note: if you’re not adding chocolate chips or sweet dried fruit, increase the maple syrup to 3/4 cup.
THIS RECIPE MAKES 36 MUFFINS (three of the pans shown above)::
- 3 cups of oatmeal (grind rolled GF oats in a blender)
- 1 1/2 cup gluten-free flour mix (Pamela is good)
- 1 1/2 cup almond flour
- 4 tbsp ground flaxseed
- 1 1/2 teaspoons of baking powder
- 3 teaspoons of baking powder
- 2/3 cup maple syrup
- 1 1/2 cups melted butter
- 4 eggs
- 6 bananas
- 1 cup of chocolate chips (or raisins, cranberries, apricots)
1. Preheat the oven to 350 degrees Fahrenheit
2. Beat the wet ingredients (maple syrup, melted butter, eggs, bananas).
3. Mix dry ingredients (everything else)
4. Stir wet ingredients into dry ingredients
5. Pour batter into lined muffin bowls
6. Bake at 350 degrees F for 20 minutes
* Note: if you’re not adding chocolate chips or sweet dried fruit, increase the maple syrup to 1 cup.
Originally posted May 2013. Last updated May 2021.
Jini Patel Thompson is an internationally recognized expert in natural digestive disease healing. She healed herself from widespread Crohn’s disease and has been drug and surgery free for over 20 years. Jini has appeared on numerous podcast, television and radio shows in the US, UK, Canada and Australia, giving people hope and vision on how to cure their Colitis, Crohns, Diverticulitis and Irritable Bowel Syndrome (IBS) in all natural methods . Her books on natural digestive disease cures have been sold in over 80 countries around the world.
