Banana Oat Bread/Muffins

Delicious and dependable 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 often add unsweetened coconut and freshly ground flax seeds and reduce the amount of flours.


All organic preferably

  • ½ cup honey – runny or melted raw
  • ½ cup butter – soft or melted
  • 2 eggs, beaten
  • 1 cup mashed ripe bananas (2-3 medium)
  • 1 tsp. pure vanilla
  • 1 – 1 ¼ cup light spelt flour
  • ½ cup rolled oats
  • ½ - ¾ cup ground almonds, pumpkin or sunflower seed flour
  • 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, then add the wet ingredients to the eggs.

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

Preheat oven to 350 F. Lightly oil muffin tins or use muffin cup liners, or 9” x 5” x 3” loaf pan, and fil 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. Enjoy!