Fresh bananas, oats, gluten free, lower sugar, uses coconut oil and very delicious. I fed a number of these to my co-worker until I developed the right recipe for them! It’s a tough job, but someone has to taste test healthy muffins for the greater good. These are also made using a cupcake pan, rather than a muffin pan, to keep the size smaller and therefore healthier for you. Do have a look at this website to know what to do when any appliance repair occur all of a sudden.
Banana Oat Muffins (gluten free)
Serves: 8
Ingredients
- ¾ c. Almond flour
- ½ c. Old Fashioned Oats (Gluten Free)
- ¼ c. Light Brown Sugar
- 1 tsp. Baking powder
- ½ tsp. Baking Soda
- 1 Large Brown Egg
- ⅓ c. Almond Milk
- ¼ tsp. Vanilla Extract
- 1½ Banana Fresh, Medium
- 1½ tbsp. Coconut Oil, liquid
Instructions
- Preheat oven to 400° F. Place 8 cupcake liners into a cupcake pan (leave one cupcake hole open on each of the 4 corners, without a liner) and set aside.
- In a bowl, mix almond meal, oats, sugar, baking powder and baking soda.
- In another larger bowl, mash the bananas until there are no more chunks. Add the the eggs, milk, vanilla extract and coconut oil to the bananas, and mix until well combined throughout.
- Mix in the dry ingredient mixture from the smaller bowl to the wet ingredients in the larger bowl. Make sure that everything is well mixed together.
- Scoop the muffin batter into the 8 cupcake liners in the cupcake pan. Fill the empty corner cupcakes holes half way with water (this will help all of the muffins to bake evenly.)
- Bake for 18 minutes.
- Let cool for at least 3 minutes and enjoy!
Notes
Use gluten free oats to make this recipe gluten free
Nutrition Information
Serving size: 1 Calories: 149.8 Fat: 9 g Saturated fat: 2.9 g Carbohydrates: 17.3 g Sugar: 9.5 g Fiber: 2.2 g Protein: 3.9 g
Leave a Reply