These are called FAVE muffins because not only are they my kids’ favorite muffins, but the recipe is also adapted from my friend’s original recipe called … Favian! Of course we also call them Fave. 🙂
I hope you love these as much as we do. Depending on whether you just want enough fresh food or want to freeze them for lunch, for a party, etc. I have 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 liquid sweeteners like honey or agave syrup.
THIS FIRST RECIPE MAKES 18 MUFFINS – one and a half of the pan shown above.
-
- 1 1/2 cups of oat flour (grind rolled GF oat flakes in a blender)
- 3/4 cup gluten-free flour mix (Pamelas 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 oven to 350 degrees Fahrenheit
2. Whisk 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 cups
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 (crushed GF oat flakes in a blender)
- 1 cup gluten-free flour mix (Pamelas 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 oven to 350 degrees Fahrenheit
2. Whisk 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 cups
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 pictured above):
- 3 cups of oat flour (crushed GF oat flakes in a blender)
- 1 1/2 cup gluten-free flour mix (Pamelas 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 oven to 350 degrees Fahrenheit
2. Whisk 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 cups
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.
Original post May 2013. Last updated May 2021.
Jini Patel Thompson is an internationally recognized expert in naturopathic treatments for digestive diseases. She healed herself from the widespread Crohn’s disease and has been drug and surgery free for over 20 years. Appeared on numerous podcast, television and radio shows in the US, UK, Canada and Australia, Jini gives people hope and visions on how to cure colitis, Crohn’s disease, 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.
