Banana Oat Bread/Muffins

Delicious and dependably delicious for either loaf or muffins. Makes 1 loaf or 16-18 muffins. I always double this recipe as they do not last long in our house. I also play around with the ingredients depending on what I have on hand. I change around the flours – white rice, brown rice, spelt, amaranth, millet, coconut, almond, pumpkin seed, and any combination thereof.


All organic preferably

  • ½ cup honey – runny or melted raw
  • ½ cup butter or ghee – soft or melted (can use coconut oil instead)
  • 2 eggs, beaten
  • 1 cup mashed ripe bananas (2-3 medium)
  • 1 tsp. pure vanilla
  • 1 – 1 ¼ cup light spelt flour (or a combination of flours as mentioned above)
  • ½ cup rolled oats or quinao flakes
  • ½ - ¾ cup ground almonds, pumpkin or sunflower seed
  • ¼ cup ground flax seeds
  • 1 tsp. aluminum-free baking soda
  • ¼ tsp. sea salt
  • Optional – ½ cup wild blueberries, chopped walnuts &/or chocolate chips


Combine all wet ingredients together in a measuring cup. Beat eggs with a whisk, and then add the wet ingredients to the eggs.

Combine all dry ingredients, and then add to the mixture, alternating with the bananas so that the final product is well mixed.

If you find the mixture too runny, simply add more ground up nuts and flour until it is the right consistence of batter, i.e. not too runny

Preheat oven to 350 F. Lightly oil muffin tins or use muffin cup liners, or 9” x 5” x 3” loaf pan, and fill with the batter.

Bake muffins for approx. 21 minutes and loaf for approx. for 45-60 minute, until knife comes out clean and top is browned.