Banana Oat Muffins

This simple and tasty recipe was created by Katarina Greer, a Functional Nutritional Therapy Practitioner and owner of Live Nourished, based in Victoria. She offers one-on-one nutrition consulting online, specializing in digestion, and women’s health. Katarina loves all things health & wellness-related and is passionate about non-toxic living and clean skincare. She creates nutrient-dense recipes and shares them on her Instagram page and blog


  • 1 cup oat flour
  • 1/4 coconut Flour
  • 1/4 cup date or coconut Sugar
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 teaspoon Cinnamon
  • 1/4 teaspoon Sea Salt
  • 3 medium-large Mashed Banana
  • 1/3 cup Avocado or Coconut Oil
  • 1 teaspoon Apple Cider Vinegar
  • 1/4 cup water or milk
  • 1 tablespoon happiGut Prebiotic Fibre


*Pre-heat oven to 350*

  1. In a medium bowl mush up the bananas with a fork
  2. Add in the avocado or coconut oil, apple cider vinegar, and water or milk.
  3. Add in all of the dry ingredients and mix until all combined (oat/coconut flour, date sugar, baking powder and soda, cinnamon, sea salt, and happiGut
  4. Line a muffin tin with paper liners, and scoop the batter into the 12 muffin liners.
  5. Optional – Slice a banana and top each one with a slice.
  6. Bake for 20-25 mins (until toothpick comes out clean).

Recipe Notes: To make this recipe Low FODMAP, make sure you use unripe bananas with no black spots on the skin. Enjoy!!